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Lunch | Dinner

One Pot Veggie Rice Bowl with Eggs

  • 5

    Prep Time

  • 20

    Cook Time

  • 1

    Serving

  • 481 Calories
  • 13g Fat
  • 68g Carbs
  • 23g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 1 Serving
  • 481 Calories
  • 13g Fat
  • 68g Carbs
  • 23g Protein
  • 25 Total Time
  • ½ Cup Long Gran White Rice
  • 1 Clove Garlic, minced
  • 1 Cup Frozen Vegetable Medley
  • 1 Cup Water
  • 1 Tbsp Low-Sodium Soy Sauce
  • ½ Tsp Sesame Oil
  • 2 Large Eggs, washed
  • 2 Green Onions, washed and sliced
  • Sriracha®, to taste
  • Sesame Seeds, optional
Recipe adapted from Budget Bytes

Nourishment Note

Instructions

  • 1 Serving
  • 481 Calories
  • 13g Fat
  • 68g Carbs
  • 23g Protein
  • 25 Total Time
  • 1

    Wash Hands Wash hands with soap and water.

  • 2

    Combine Ingredients To a small saucepan, add 1 cup of water and the soy sauce. Stir in the rice, garlic and frozen vegetables. Place whole eggs in the center of the pot on top of the rice mixture.

  • 3

    Cook for 15 Mins Place the lid on the pot. Bring liquid to a boil and then reduce heat and allow to simmer for 15 minutes without removing the lid or stirring.

  • 4

    Remove Eggs After 15 minutes, turn off the heat and quickly remove the lid to take out the hard-boiled eggs with tongs. Replace the lid and allow rice mixture to sit for an additional 5 minutes.

  • 5

    Peel and Cut Eggs Run the eggs under cold water to stop the cooking process and peel. Cut hard-boiled eggs in half.

  • 6

    Serve and Enjoy After allowing the rice to sit for 5 minutes, take off the lid and fluff rice mixture with a fork. Season with sesame oil. Transfer rice mixture to a bowl and top with green onions, Sriracha®, sesame seeds and eggs. Enjoy!

  • 7

    Clean Up Wash hands with soap and water.

Recipe adapted from Budget Bytes

Allergen Swap

Breathe Better Food Tip

  • Salicylates

    Soy sauce can contain salicylates. Omit if bothersome.

  • Garlic

    Garlic can be gas-producing. Omit if bothersome.

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