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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.