Place the 1/2 cup of dry jasmine rice, 1/4 cup of coconut milk, and 2/3 cup of water into cooking pot and heat until boiling. Then, simmer with a lid for exactly 17 minutes.
Chop the 1/2 cup of broccoli, 1/4 whole carrot, 1/4 cup of tomatoes, and 1 cup of yellow onion. Mince the 1 clove of garlic and 1 tsp of ginger root.
In a large deep sauce pan, add all of the ingredients except the mint leaf and lime juice. Cook on a medium heat for 20 minutes or until the veggies have softened and become tender.
Add in the 1 tbsp of lime juice and 2 whole mint leaves on top of the stir fry.
Serve immediately hot with the veggies and jasmine rice. Enjoy!