Simple Budget-Friendly Veggie and Egg Rice Bowl

• 2 cups cooked white rice (preferably day-old for best texture)
• 3 large eggs
• 2 tablespoons vegetable oil
• 1 medium carrot, peeled and diced
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper
• 2 scallions, thinly sliced
• Optional: 1/2 teaspoon chili flakes or a splash of sriracha for heat

Instructions

1. Prepare the rice ahead or use refrigerated leftover cooked rice for best texture and ease.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced carrot, frozen peas, and chopped onion. Sauté for about 5-7 minutes until vegetables are tender but retain some bite. Add half of the minced garlic during the last 2 minutes. Remove vegetables from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crack the eggs into a bowl, whisk lightly with black pepper, then pour into the hot pan, scrambling gently until just cooked but still moist. Remove eggs and set aside with the vegetables.
4. Add the remaining minced garlic to the skillet and sauté quickly until fragrant (about 30 seconds). Add the cooked rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through and slightly toasted.
5. Return the cooked vegetables and scrambled eggs to the skillet with the rice. Pour in soy sauce and toasted sesame oil, stirring gently to combine and coat everything evenly. Adjust seasoning to taste and add chili flakes or sriracha if using.
6. Remove from heat and divide the rice bowl among four bowls. Garnish each with thinly sliced scallions.
7. Serve immediately with optional side of pickled vegetables or a simple cucumber salad for freshness.

Chef tips

• Use day-old rice for better texture and less sticking when reheated. Freshly cooked rice can be too soft and sticky.
• Swap out frozen peas for any other available frozen or fresh vegetable like corn, green beans, or bell peppers.
• To make it vegan, replace eggs with firm tofu crumbles sautéed with a pinch of turmeric and nutritional yeast for color and flavor.
• Adjust soy sauce quantity to your sodium preference or use low-sodium versions.
• For extra flavor, add a splash of rice vinegar or a squeeze of lime juice before serving.