Budget-Friendly Veggie & Egg Rice Bowl

• 2 cups uncooked white rice
• 3 large eggs
• 1 medium carrot, peeled and diced
• 1 cup frozen peas, thawed
• 1 medium bell pepper, diced
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• Salt and pepper to taste
• Optional garnish: sliced green onions and sesame seeds

Instructions

1. Cook the white rice according to package instructions. Once done, fluff with a fork and keep warm.
2. In a small bowl, beat the eggs with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Pour in the eggs and scramble gently until just set but still tender. Remove from skillet and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Sauté the diced onion and garlic over medium heat until fragrant and translucent, about 2-3 minutes.
4. Add the diced carrot and bell pepper, cooking for 4-5 minutes or until slightly softened but still crisp. Stir in the peas and cook for another 1-2 minutes until heated through.
5. Return the scrambled eggs to the skillet with the vegetables. Pour in the soy sauce and drizzle the toasted sesame oil. Stir everything together gently to combine and warm through. Adjust seasoning with salt and pepper if needed.
6. Divide the cooked rice evenly among four bowls. Top each bowl with the egg and veggie mixture.
7. Garnish with sliced green onions and a sprinkle of sesame seeds if desired.
8. Serve immediately for a warm, filling, and budget-friendly meal.

Chef tips

• Use leftover rice if you have it; day-old rice works best for texture in rice bowls.
• Frozen mixed vegetables can be substituted to save prep time and reduce waste.
• For a vegan option, omit the eggs and add extra tofu or chickpeas instead.
• Adjust soy sauce quantity for lower sodium by using a low-sodium version or adding a splash of water.