One Pot Veggie Rice Bowl

This simple veggie rice bowl can be made with just one pot and a hot plate, or a rice cooker. It’s a simple meal when resources are limited! BudgetBytes.com

The post One Pot Veggie Rice Bowl appeared first on Budget Bytes.

You can never have too many of these quick and easy “emergency” meals. Things you can whip up with very little effort, using things you probably have on hand. I love this One Pot Veggie Rice Bowl because it uses very few dishes, requires next to no chopping, and it’s perfect for people with limited cooking equipment (dorms, RVs, hotel stays). Plus, as always, there are plenty of ways to customize it. ;)

overhead view of veggie and rice bowl topped with sriracha

Cooking Rice and Eggs Together in One Pot

Last summer when talking about favorite potato salad recipes with our community, several people mentioned that they boil eggs for their salad right along with the potatoes in one pot. That got me thinking. It takes about 15 minutes to steam rice, which is really close to the amount of time it takes to hard boil an egg. So I had to try cooking rice and hard boiled eggs at the same time in one pot. Guess what? IT WORKS. But you definitely want to make to wash your egg(s) well first. ;)

Single Serving Recipe

This recipe is designed to be a quick and easy single serving meal for one. It’s perfect for those who are traveling or living in housing with limited cooking equipment. You can scale this up, if needed, by adjusting the number of servings in the recipe card below. Cooking times do not need to be adjusted if scaling the recipe up. Here is a similar recipe for One Pot Chicken Teriyaki and Rice that feeds four.

Use a Pot or Rice Cooker

The instructions below are for making this recipe using a saucepot on a burner or hotplate, but you can also do this using a rice cooker. To use a rice cooker, just add everything to the rice cooker in the same order as described below, then select the cook function. The only caveat with using a rice cooker is that you have a little less control over the cooking time, so if the programmed cooking time is too long, you may end up with an egg yolk that is a little green around the edges.

A green-tinged egg yolk is a classic sign that an egg has been overcooked. It does not mean that the egg is bad, rotten, or unsafe to eat and in most cases, it does not affect the flavor. It’s simply a chemical reaction between the naturally occurring hydrogen, sulfur, and iron in the egg that happens with a certain amount of heat exposure.

Can I Use Brown Rice?

This recipe is best used with white rice. Brown rice needs about three times longer to cook, at which point your egg and vegetables will be far overcooked. For best results, cook the brown rice separately.

What Else Can I Add to My Veggie Rice Bowl?

The other great thing about this bowl is just how flexible it is. You can use any type of frozen veggie mix (a stir fry mix works great), you can adjust the seasonings to your liking, and you can add all sorts of fun toppings if you happen to have them on hand! Here are some things that would taste great as an additional topping for your veggie rice bowl:

  • Avocado
  • Sesame seeds
  • Leftover cooked meat (ham, rotisserie chicken, etc.)
  • Shredded carrots
  • Kimchi
  • Cucumber
  • Sautéed spinach
  • Teriyaki sauce
  • Jalapeño
  • Cilantro
  • Red bell pepper
Close up side view of one pot veggie rice bowl
Overhead view of a rice and veggie bowl

One Pot Veggie Rice Bowl

This simple veggie rice bowl can be made with just one pot and a hot plate, or a rice cooker. It's a simple meal when resources are limited!
Total Cost $1.29 per bowl
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Calories 561kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup long grain white rice $0.31
  • 1 clove garlic, minced $0.08
  • 1 cup frozen vegetables $0.38
  • 1 cup water $0.00
  • 2 tsp soy sauce, divided $0.04
  • 1 large egg $0.21
  • 1/2 tsp toasted sesame oil $0.05
  • 1 green onion, sliced $0.11
  • 1 Tbsp sriracha (or to taste) $0.11

Instructions

  • Add the rice, garlic, and frozen vegetables to a small saucepot.
  • Combine the water with 1 teaspoon soy sauce, then pour that into the pot. Stir to combine with the rice, vegetables, and garlic.
  • Wash one large egg well, then place it in the center of the pot, on top of the rice.
  • Place a lid on the pot, turn the heat on to high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and allow the water to continue to simmer for 15 minutes without removing the lid or stirring.
  • After 15 minutes of simmering, turn the heat off. Remove the egg from the pot and replace the lid right away. Allow the rice to rest with the heat turned off and the lid in place for another five minutes.
  • After removing the egg from the pot, place the egg in a bowl of ice water or place it under cold running water for a few minutes to stop the cooking process.
  • After letting the rice and veggies rest for five minutes, remove the lid and fluff with a fork. Season the rice and veggies with the sesame oil and another 1 teaspoon soy sauce, or to taste.
  • Transfer the rice and vegetables to a bowl. Peel the egg and slice it in half or into quarters, then place it on top of the rice. Top the bowl with sliced green onion and a drizzle of sriracha.

Nutrition

Serving: 1bowl | Calories: 561kcal | Carbohydrates: 102g | Protein: 21g | Fat: 8g | Sodium: 1190mg | Fiber: 9g

How to Make A One Pot Veggie Rice Bowl – Step by Step Photos

Rice, vegetables, and garlic in a pot

Combine ½ cup long grain white rice, 1 cup frozen vegetables, and one clove of minced garlic in a small saucepot.

soy sauce and water being poured into a pot

Combine 1 cup water and 1 teaspoon soy sauce. Add that to the saucepot and stir everything to combine.

Egg added to the pot

Wash one large egg well, then place it in the center of the pot on top of the rice. Place a lid on the pot, turn the heat up to high, and allow the water to come up to a full boil. Once the water reaches a full boil, turn the heat down to low and let it continue to simmer over low for 15 minutes without lifting the lid or stirring.

Egg being removed from the pot with cooked rice

After 15 minutes, turn the heat off and remove the egg from the pot. Replace the lid on the pot and let the rice rest for 5 more minutes. Place the hot egg in a bowl of ice water or run under cold water for a few minutes to stop the cooking process.

fluffed rice and vegetables in the pot

After letting the rice rest with the heat turned off and lid on for five minutes, remove the lid and fluff the rice and vegetables with a fork.

sesame oil being sprinkled over the rice

Season the rice and vegetables with ½ teaspoon toasted sesame oil and another teaspoon of soy sauce, or to taste.

Sriracha being drizzled over the veggie rice bowl

Transfer the rice and veggies to a bowl. Peel your egg, cut it in half or quarters, and add it to the bowl. Top the bowl with sliced green onion and a drizzle of sriracha to taste. Enjoy!

Overhead view of a rice and veggie bowl

The post One Pot Veggie Rice Bowl appeared first on Budget Bytes.

Spaghetti Squash Stir-Fry

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Spaghetti Squash Stir-Fry

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Origins of Stir-Fry

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Spaghetti Squash Stir-Fry from Minimalist Baker →

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Recipe Inspiration

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Vegan Sushi Bowls with Ginger Marinated Tofu from Minimalist Baker →

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Made with 8 simple ingredients, this lightly sweetened, tangy dressing is perfect for adding to salads, bowls, rice, and beyond.

Carrot Ginger Dressing from Minimalist Baker →

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Crispy Tofu Lettuce Wraps with Peanut Sauce from Minimalist Baker →

Kimchi Fried Rice (Plant-Based!)

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Origins of Kimchi Fried Rice

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Kimchi Fried Rice (Plant-Based!) from Minimalist Baker →

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Plus, it’s customizable depending on what veggies you have on hand and requires just 10 ingredients!

Tofu Noodle Stir-Fry with Spring Vegetables from Minimalist Baker →

Beef and Broccoli

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The post Beef and Broccoli appeared first on Two Peas & Their Pod.

Mushroom Ramen

This article is from Delicious Everyday.
This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day.  This vegan ramen is made with delicious pan-fried mushr…

This article is from Delicious Everyday.

This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day.  This vegan ramen is made with delicious pan-fried mushrooms and a splash of chili oil that will satisfy your taste buds! And it’s easier to make than you’d think. To make...

Read On →

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Quick Tofu Stir Fry

Here’s a little quickie for you this weekend! This super simple tofu stir fry is a riff off of my favorite Beef and Cabbage Stir Fry. It’s super fast, super easy, and endlessly customizable. Keep reading to see all the possibilities for making this tofu stir fry your own!

The post Quick Tofu Stir Fry appeared first on Budget Bytes.

Here’s a little quickie for you this weekend! This super simple tofu stir fry is a riff off of my favorite Beef and Cabbage Stir Fry. It’s super fast, easy, filling, inexpensive, and endlessly customizable. Keep reading to see all the possibilities for making this tofu stir fry your own!

Quick Tofu Stir Fry in a skillet with sriracha and a bowl of peanuts on the side

Use any Stir Fry Sauce

This recipe is so flexible that you can literally use any type of stir fry sauce, so go with whatever you like best. The stir fry sauce for the Beef and Cabbage Stir Fry, which this recipe is based upon, is a spicy and super simple 4-ingredient sauce, but I switched it up this time and used a non-spicy sauce, then just added sriracha on top for heat as needed. Feel free to use that original sauce, something a little less sweet like the sauce used in my Ground Turkey Stir Fry, a richer oyster based sauce like in my Garlic Noodles with Beef and Broccoli, or even something a little sweeter like a bottled sweet chili sauce. It’s so flexible!

Change Up the Vegetables

I love using bagged coleslaw mix (shredded cabbage and carrots) in stir fry because there’s no prep involved, it’s filling, and it’s still super inexpensive. I used about ½ of a 1 lb. bag of mix here, but you could probably even add more if you want it more vegetable heavy. You can shred your own cabbage and carrots (you’ll want about 5 cups), or even use a bag of frozen stir fry vegetables in place of or in addition to the shredded cabbage.

If using frozen vegetables, I suggest adding them to the skillet before the cabbage because they’ll need a little longer to cook. If you are increasing the amount of vegetables, you may wan to also increase the sauce and add half to the tofu and half after adding the vegetables.

Substitute the Peanuts

If you don’t like or can’t have peanuts, don’t worry! They’re totally optional. I love the crunchy texture they add to the dish, but you can either leave them out, substitute with another nut (maybe cashews or almonds), or add a few sesame seeds to the stir fry at the end. It’s up to you!

How are the Leftovers?

I’m going to call the leftovers of this one “subjective.” Haha! Dishes like this will seep water as they sit in the refrigerator and the cabbage (or other vegetables) will soften further, but that wouldn’t stop me from reheating and enjoying the leftovers. If you’re a bit more sensitive to texture and flavor changes, you may not enjoy the leftovers.

front view of three bowls full of quick tofu stir fry
three bowls of quick tofu stir fry

Quick Tofu Stir Fry

This super fast and inexpensive tofu stir fry is super filling, easy enough for busy weeknights, and endlessly customizable!
Total Cost $3.82 recipe / $0.96 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 272.43kcal
Author Beth – Budget Bytes

Ingredients

Stir Fry Sauce

  • 3 Tbsp soy sauce $0.18
  • 2 Tbsp brown sugar $0.08
  • 2 Tbsp water $0.00
  • 1 tsp toasted sesame oil $0.10
  • 2 cloves garlic, minced $0.16
  • 1 tsp freshly grated ginger $0.10

Stir Fry

  • 2 Tbsp cooking oil $0.08
  • 14 oz. extra firm tofu $1.79
  • 1/4 cup chopped peanuts $0.12
  • ½ lb. coleslaw mix (shredded cabbage and carrots) $0.90

Toppings

  • 2 green onions, sliced $0.20
  • 1 Tbsp sriracha (optional) $0.11

Instructions

  • Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.
  • Slice the green onion and chop the peanuts.
  • Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.
  • Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.
  • Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!

Nutrition

Serving: 1serving | Calories: 272.43kcal | Carbohydrates: 16.98g | Protein: 14.53g | Fat: 17.73g | Sodium: 815.75mg | Fiber: 3.33g
close up of quick tofu stir fry in the skillet

How to Make Quick Tofu Stir Fry – Step by Step Photos

stir fry sauce in a white bowl with a fork

Make the stir fry sauce first. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp brown sugar, 2 Tbsp water, 1 tsp toasted sesame oil, 2 cloves of minced garlic, and about 1 tsp grated fresh ginger. Set the sauce aside.

chopped peanuts and sliced green onion

Chop ¼ cup peanuts and slice two green onions.

tofu and coleslaw mix

These are the two main ingredients in this super simple stir fry–tofu and shredded cabbage and carrots (coleslaw mix). You can switch up the vegetables or add more if you’d like. See the notes above the recipe for ideas.

crumbled tofu in a bowl

Take the tofu out of the package, draining away any liquid (there is no need to press the tofu for this recipe because the excess water will be cooked out). Crumble the tofu into a bowl.

sauce being added to cooked tofu in the skillet

Heat 2 Tbsp cooking oil (your favorite kind) in a large skillet over medium-high heat. Once the oil and skillet are hot, add the crumbled tofu and stir fry until there is no longer any liquid pooling in the skillet. Pour the prepared sauce over top and continue to cook and stir for 2-3 minutes more.

shredded cabbage and carrots added to the skillet

Finally, add the shredded cabbage and carrots, and the chopped peanuts to the skillet. I used half the bag, or about ½ lb., but you could probably add more if you’d like. Continue to cook and stir for only 1-2 minutes more, or just until the cabbage begins to wilt.

Sriracha being drizzled over the skillet

Top the stir fry with sliced green onions and a drizzle of sriracha, then serve!

three bowls of quick tofu stir fry

The post Quick Tofu Stir Fry appeared first on Budget Bytes.