Kitchen notes · a little help before you start
One Pot Veggie Rice Bowl
An egg over savory rice and vegetables makes a modest bowl feel generous. Sesame oil gives it a warm aroma, while a little sriracha brings a sharper finish. Break into the egg alongside the rice and enjoy the different textures as they come together.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 1
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Cuisine
- American
- Cooking method
- One pot · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Rice dishes
A few quick notes
1. Keep the lid closed
Leave the lid on and avoid stirring during the low simmer so the rice cooks undisturbed.
2. Replace the lid promptly
After removing the egg, replace the lid right away for the rice's off-heat rest.
3. Cool the egg
Put the removed egg into ice water or cold running water to stop its cooking.
Get to know the ingredients
Rice
Use long grain white rice, adding it uncooked to the pot with garlic and frozen vegetables.
Soy sauce
Divide the soy sauce between the cooking water and the final seasoning after the rice rests.
Green onion
Keep the green onion sliced for the fresh topping after the egg is peeled and cut.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 1. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for One Pot Veggie Rice Bowl
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Egg and sriracha on top
Top the fluffed rice and vegetables with the cut egg, green onion and a drizzle of sriracha.
A little more help as you go
Fluff after resting
Use a fork to fluff the rice after its covered rest, before adding the final seasonings.
Start with a full boil
Bring the covered pot to a full boil before reducing the heat for the rice simmer.
A few questions you might have
Are the vegetables thawed first?
The vegetables go into the pot frozen with the uncooked rice and minced garlic.
Do I crack the egg into the rice?
The egg cooks in its shell on top of the rice, then is peeled before serving.
When does the sesame oil go in?
Add it after the rice has rested and been fluffed, together with the remaining soy sauce.
Can I quarter the egg?
Yes, cut the peeled egg in halves or quarters before placing it over the rice bowl.
How much sriracha should I use?
Drizzle it over the finished bowl according to taste; it is the final topping with green onion.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
