Eat to Fuel, Not Just to Fill

Ever thought about a meal that fuels your body without weighing you down?

This one-pan veggie rice dish is a game-changer! It’s quick, colorful, and packed with nutrients, making it the perfect solution for busy weeknights or when you simply want to keep things light and healthy. Plus, it’s so simple even your kitchen-averse friend could whip it up. Let your senses dance as the aroma fills your kitchen, blending garlic and ginger harmoniously with fresh veggies!

Why Make This Recipe

You’re probably wondering, “What’s in it for me?” Well, here’s why this meal will steal your heart:

1. Easy Cleanup: One pan means less mess. Just sauté and serve, and your dishwasher will thank you!
2. Affordable Ingredients: With staples like rice and mixed veggies, you won’t break the bank. And who doesn’t love saving a few bucks while eating healthy?
3. Family-Friendly: Easy to customize and appealing to picky eaters — it’s a win-win. If only every meal could be this simple, right? 😄

You don’t need fancy stuff — just these basics!

Ingredients

• 1 cup cooked rice
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame oil
• Salt and pepper to taste

Directions

1. Warm It Up: If you’ve got leftover rice, warm it up in a pan. If not, cook rice according to package instructions.
2. Heat It Up: In a medium pan, heat the sesame oil over medium heat.
3. Sauté Away: Add the mixed veggies, garlic, and ginger. Sauté for about 5-7 minutes until fragrant and slightly tender.
4. Mix It Up: Stir in the rice, soy sauce, salt, and pepper. Mix well and cook for another 3 minutes.
5. Serve Hot: Dig in right away for maximum yumminess!

How to Make Eat to Fuel, Not Just to Fill (Overview)

You’re only a few steps away from a delightful meal! Start with your rice, either fresh or leftovers. Heat that sesame oil, and your kitchen is already smelling divine! Toss in those colorful vegetables, and let them sauté until they’re tender and full of flavor. Mix in some rice and soy sauce, give it a stir, and dinner is served!

Pro Tip: Don’t skip toasting the garlic — it adds that glorious depth of flavor that no one can resist.

How to Serve Eat to Fuel, Not Just to Fill

This dish is all about beauty and balance! Serve it steaming hot in a vibrant bowl to showcase those beautiful veggies. Drizzle a bit more soy sauce or sprinkle some sesame seeds for that extra crunch. Pair it with a fresh salad or some grilled chicken for a heartier meal, and let your taste buds revel in the colorful crunch and aroma. Who can say no to a plate that looks this good? 😍

How to Store Eat to Fuel, Not Just to Fill

Leftovers? Yup, this dish keeps well in the fridge for about 3-4 days. Store it in an airtight container to maintain freshness. Want to save it for later? It freezes like a dream! Just thaw it in the fridge overnight before reheating. Heat it up gently on the stove, and you’ll have a tasty meal ready to go!

Tips to Make Eat to Fuel, Not Just to Fill

1. Timing Is Everything: Sauté your veggies just enough. Overcooked veggies = sad veggies.
2. Swap It Up: Swap out rice for quinoa or even cauliflower rice if you’re feeling adventurous!
3. Add Protein: Toss in some tofu or cooked chicken for extra fuel.
4. Experiment with Sauce: Try teriyaki or chili sauce for a different flavor kick.
5. Herbs Galore: Top it with fresh cilantro or green onions for that fresh burst!

Variation

Want to spice things up? Go for a Mexican twist by adding black beans, corn, and a sprinkle of taco seasoning. Or turn it into a vegan delight by swapping out the soy sauce for a tamari version and adding in some chickpeas. The options are endless!

FAQs

Can I use frozen mixed vegetables?
Absolutely! They work great in this recipe. Just toss them in frozen; they’ll thaw as you sauté.

How can I make this dish gluten-free?
Simply replace soy sauce with a gluten-free tamari or coconut aminos!

Can I make this dish ahead of time?
Yes! It keeps well and reheats beautifully, making it perfect for meal prep.

📌 Pin this recipe for your next cozy dinner night!

One-Pan Veggie Rice

A quick, colorful, and nutritious one-pan veggie rice dish that’s perfect for busy weeknights or when you want to keep things light and healthy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup cooked rice Use leftover or freshly cooked rice.
• 2 cups mixed vegetables (bell peppers, carrots, broccoli) Fresh or frozen mixed vegetables can be used.
• 1 tablespoon soy sauce Substitute with gluten-free tamari for a gluten-free option.
• 1 teaspoon garlic, minced Minced for enhanced flavor.
• 1 teaspoon ginger, grated For a zesty aroma.
• 1 tablespoon sesame oil For sautéing the vegetables.
• to taste salt and pepper Adjust to personal preference.

Method

 

Preparation

1. If you’ve got leftover rice, warm it up in a pan. If not, cook rice according to package instructions.

Cooking

1. In a medium pan, heat the sesame oil over medium heat.
2. Add the mixed veggies, garlic, and ginger. Sauté for about 5-7 minutes until fragrant and slightly tender.
3. Stir in the rice, soy sauce, salt, and pepper. Mix well and cook for another 3 minutes.
4. Serve hot for maximum yumminess!

Notes

Leftovers can be stored in the fridge for about 3-4 days. This dish also freezes well. Reheat gently on the stove after thawing in the fridge overnight.