Prep10 min
Cook20 min
Total30 min
Serves4
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 1 medium zucchini, diced
- 1 cup frozen corn kernels
- 1 cup shredded cabbage or coleslaw mix
- 3 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Rinse the rice under cold water until water runs clear to remove excess starch.
- In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- While the rice cooks, heat vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
- Add minced garlic, diced carrot, and zucchini to the skillet. Cook for about 5 minutes until vegetables start to soften.
- Stir in frozen corn and shredded cabbage. Cook for another 3-4 minutes, stirring frequently, until vegetables are tender but still crisp.
- In a small bowl, whisk together soy sauce, lime juice, and sesame oil (if using). Pour over the cooked vegetables, stirring well to coat. Season with salt and pepper to taste. Cook for an additional 1-2 minutes to combine flavors.
- Divide cooked rice evenly into four bowls. Top with the sautéed veggie mixture.
- Garnish each bowl with chopped fresh cilantro if desired. Serve warm and enjoy!
Chef tips
- Use frozen mixed vegetables if you don’t have fresh ones on hand for even quicker prep.
- To make it vegan and gluten-free, use tamari instead of regular soy sauce and ensure the sesame oil is pure and gluten-free.
- Substitute white rice with brown rice or quinoa for more fiber and a nuttier flavor; adjust cooking times accordingly.
- Add a protein boost by topping with a fried egg or some canned beans if budget allows.
Pros
- Affordable ingredients that are easy to find year-round.
- Quick and simple enough for beginner cooks to prepare.
- Flexible to swap in seasonal or pantry veggies, making it adaptable and less wasteful.
Cons / watch-outs
- Flavors can be mild for those who prefer spicy or strongly seasoned dishes.
- Requires some prep for chopping vegetables, which might take time for very busy cooks.
Diet & nutrition notes
Diet notes: This recipe is vegetarian and can be easily adapted to vegan by skipping optional toppings. It's low in fat and a good source of fiber with vegetables and rice combined.
Nutrition note: Per serving: Approximately 280 calories, 5g protein, 50g carbohydrates, 5g fat, and 6g fiber. A balanced budget meal providing essential vitamins and minerals from the veggies and a good carbohydrate source from the rice.
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