Amy’s Thai Vegetables And Rice Copycat Recipe Made Easy

Craving the vibrant flavors of Amy’s Thai Vegetables and Rice but want to enjoy it fresh and homemade? You’re in the right place!

This copycat recipe captures the essence of Amy’s beloved dish, blending crisp vegetables, fragrant jasmine rice, and a perfect balance of savory and sweet Thai-inspired sauces. Whether you’re looking for a quick weeknight dinner or a nutritious meal prep option, this recipe is simple, wholesome, and utterly delicious.

With fresh ingredients and easy-to-follow steps, you can whip up this delightful dish in under 30 minutes. Plus, it’s fully customizable to suit your taste buds and dietary needs.

Dive in and bring a burst of Thailand’s vibrant street-food charm straight to your kitchen!

Why You’ll Love This Recipe

This Amy’s Thai Vegetables and Rice copycat recipe is a go-to for anyone who loves fresh, flavorful meals that come together quickly. It’s loaded with crunchy vegetables, perfectly cooked rice, and a tangy sauce that ties everything together.

What’s better? It’s naturally vegetarian and can easily be made vegan.

Perfect for meal prep, this dish stores beautifully and tastes even better the next day. Plus, it’s a fantastic way to sneak in a variety of colorful veggies, making it as nutritious as it is tasty.

If you’re a fan of vibrant, wholesome Asian cuisine, this recipe will quickly become a staple in your kitchen.

Ingredients

• 1 cup jasmine rice, rinsed and drained
• 2 cups water or vegetable broth for cooking rice
• 1 tablespoon vegetable oil or coconut oil
• 1 cup broccoli florets, chopped
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 green onions, sliced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice (freshly squeezed)
• 1 tablespoon brown sugar or coconut sugar
• 1 teaspoon sriracha (optional for heat)
• 1 tablespoon toasted sesame seeds for garnish
• Fresh cilantro leaves for garnish (optional)

Equipment

• Medium saucepan with lid (for cooking rice)
• Large wok or non-stick skillet
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Grater for ginger

Instructions

1. Cook the jasmine rice: In a medium saucepan, combine the rinsed jasmine rice with 2 cups of water or vegetable broth. Bring to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
2. Prepare the vegetables: While the rice cooks, chop the broccoli, julienne the carrot, thinly slice the red bell pepper, trim snap peas, mince garlic, grate ginger, and slice green onions.
3. Make the sauce: In a small bowl, whisk together the soy sauce, lime juice, brown sugar, and sriracha (if using). Set aside.
4. Sauté aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
5. Cook the vegetables: Add the broccoli, carrots, red bell pepper, and snap peas to the wok. Stir-fry for 4-5 minutes until they are tender-crisp but still vibrant. Stir frequently to avoid burning.
6. Combine sauce and rice: Pour the prepared sauce over the vegetables and toss well to coat. Add the cooked rice and sliced green onions, stirring gently to combine all ingredients evenly. Cook for an additional 2 minutes so the flavors meld together.
7. Serve and garnish: Transfer to serving bowls. Sprinkle with toasted sesame seeds and garnish with fresh cilantro leaves if desired. Serve hot.

Tips & Variations

For a protein boost, add tofu cubes or your favorite plant-based meat substitute. Marinate tofu in a bit of soy sauce and pan-fry it until golden before adding to the rice.

Feel free to swap in any vegetables you love or have on hand — mushrooms, zucchini, or baby corn work beautifully.

Adjust the heat by increasing or omitting the sriracha. For a nutty twist, drizzle a little peanut sauce over the top before serving.

To make this dish gluten-free, ensure you use tamari instead of regular soy sauce. For extra zest, sprinkle some freshly chopped Thai basil or mint alongside the cilantro garnish.

Nutrition Facts

Serving Suggestions

This vibrant Thai vegetables and rice dish pairs wonderfully with a side of fresh spring rolls or a crisp cucumber salad. You can also serve it alongside Veg Red Curry Recipe Easy and Flavorful Dinner Idea for an authentic Thai-inspired feast.

If you want to turn this meal into a heartier bowl, add a scoop of your favorite Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal ingredients or a crunchy topping like roasted peanuts or cashews.

For a lighter option, serve the rice and veggies on a bed of fresh lettuce leaves or spinach, creating a delicious wrap or salad bowl.

Conclusion

This Amy’s Thai Vegetables and Rice copycat recipe is a celebration of fresh ingredients and bold flavors, all coming together in a simple, wholesome dish. Whether you’re a novice cook or a seasoned foodie, you’ll appreciate how this recipe brings Thai street-food charm to your home kitchen with ease and flexibility.

With its colorful veggies, fragrant rice, and tangy sauce, this dish is not only a feast for your taste buds but also a nourishing meal that fits perfectly into a busy lifestyle. Plus, its versatility means you can customize it endlessly, making it a reliable favorite for weeknights, meal prep, or entertaining friends.

Don’t forget to explore more delicious plant-based recipes to expand your culinary repertoire, such as the A to Z Vegetarian Recipes for Every Meal and Occasion or the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and enjoy every bite!

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