Frugal Veggie & Egg Rice Bowl

• 1 1/2 cups long-grain white rice
• 3 cups water
• 3 large eggs
• 1 medium carrot, diced
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil (optional)
• 1/2 teaspoon ground black pepper
• 1 green onion, thinly sliced
• Red pepper flakes, to taste (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
2. While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and diced carrot to the skillet. Cook for another 4-5 minutes until the carrots are tender but still have some bite. Stir in the frozen peas and cook for 2 minutes until heated through. Transfer the vegetable mixture to a bowl and set aside.
4. Wipe the skillet clean or use a second non-stick pan for the eggs. Heat the remaining 1 tablespoon of vegetable oil over medium heat. Beat the eggs with black pepper. Pour into the pan and scramble gently until soft and just set, about 2-3 minutes. Remove from heat.
5. Fluff the cooked rice with a fork. In the skillet, over low heat, combine the rice, cooked vegetables, and scrambled eggs. Add soy sauce and toasted sesame oil, stirring gently to mix all ingredients evenly.
6. Divide the rice mixture into 4 bowls. Garnish each bowl with sliced green onions and a sprinkle of red pepper flakes if using.
7. Serve warm as an affordable, nutritious meal that comes together quickly and is versatile for using any leftover vegetables.

Chef tips

• Use day-old rice if available; it fries better and reduces stickiness.
• Substitute frozen mixed vegetables for fresh to save time and money.
• Add a canned bean like chickpeas or black beans for extra protein if desired.
• For a vegan version, omit eggs and add extra veggies or tofu cubes instead.
• Adjust soy sauce amount to control sodium; low-sodium soy sauce is a good option.