Egg & Veggie Rice Bowl

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A Note on This Recipe

Looking for an easy way to incorporate more vegetables into your breakfast? This simple egg rice bowl is topped with a quick vegetable stir-fry for a balanced and satisfying meal.

Frozen vegetables cut down on prep time while adding color and variety, turning a basic rice bowl into something more hearty and complete. A simple seasoning of soy sauce and sesame oil brings everything together with a savory, umami-rich flavor.

How to Make It

Fry the Egg

Heat oil in a nonstick pan over medium heat. When the oil shimmers, crack in an egg (or two). Cook until the edges are crispy and golden brown and the yolk is still runny. Lightly season with salt, then remove from the pan, keeping the pan on the heat.

Cook the Vegetables

Add more oil to the pan if needed. Add the frozen vegetables directly to the pan over medium-high heat and stir to coat in oil. Season with salt, soy sauce, and sesame oil, and stir-fry until heated through. Finish with freshly ground pepper.

Note: Do not overcook, as most frozen vegetables are already blanched and cook quickly.

Assemble and Serve

Place steamed rice in a bowl and top with the vegetables. Add the fried egg on top and garnish with furikake or sesame seeds.

Breakfast for One

Egg & Veggie Rice Bowl

A quick and balanced rice bowl topped with a savory frozen vegetable stir-fry and a crispy fried egg — an easy way to get more vegetables into your breakfast.

Yield: 1 Serving

Total Time: 15

Ingredients

Vegetable Stir-Fry

1 cup frozen vegetable medley sweet corn, green peas, carrots, and green beans
1 tsp soy sauce
1 tsp sesame oil
Salt and pepper
Cooking oil

For Serving

Steamed rice
1-2 fried eggs
Furikake or sesame seeds

Instructions

Heat oil in a nonstick pan over medium heat and fry the egg until the edges are crispy and the yolk is still runny. Season with salt and set aside.
In the same pan, add a little more oil and stir-fry the frozen vegetables over medium-high heat, seasoning with salt, soy sauce, and sesame oil until heated through. Finish with black pepper.
Spoon steamed rice into a bowl, top with the vegetables and fried egg, and garnish with furikake or sesame seeds.

Watch the Recipe

Notes

Frozen vegetables go straight into the pan from frozen — no need to thaw. They cook quickly since they’re pre-blanched, so keep the heat high and the stir-fry moving. Any frozen vegetable medley works here, so use whatever you have on hand.

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This space is for minimalist cooking — small, low-effort meals for one or two, built around whatever your first meal of the day happens to be. Slowing down and finding joy in the essentials, one simple bite at a time.

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