Budget-Friendly Savory Veggie & Egg Rice Bowl

• 2 cups white rice (uncooked)
• 3 large eggs
• 1 tablespoon vegetable oil
• 1 medium carrot, peeled and diced
• 1 bell pepper, diced (any color)
• 1 medium zucchini, diced
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Salt to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Cook the rice according to package instructions (about 2 cups uncooked rice for 4 servings). Set aside and keep warm.
2. While the rice cooks, heat the vegetable oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add diced carrot, bell pepper, and zucchini to the skillet. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender but still vibrant. Season lightly with salt and black pepper.
4. Push the cooked vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them gently with a spatula until fully cooked (about 2 to 3 minutes).
5. Combine the sautéed vegetables and scrambled eggs in the skillet. Pour soy sauce and toasted sesame oil evenly over the mixture. Stir gently to coat everything in the savory glaze. Add red pepper flakes if using, for a slight heat kick.
6. Serve the veggie and egg mixture over warm cooked rice in bowls. Garnish with sliced green onions and fresh cilantro or parsley if desired.
7. For meal prep: Divide into airtight containers and refrigerate for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep moisture.
8. Enjoy as is or add a side of pickled vegetables or kimchi for extra flavor and texture.

Chef tips

• Use day-old leftover rice if available; it prevents the bowl from becoming mushy.
• Swap any seasonal vegetables you have on hand—frozen mixed vegetables work well too.
• For vegan variation, replace eggs with firm tofu crumbles seasoned with turmeric for color.
• Adjust soy sauce quantity for lower sodium; opt for low-sodium soy sauce if preferred.