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.
1cupfrozen vegetable medleysweet corn, green peas, carrots, and green beans
1tspsoy sauce
1tspsesame oil
Salt and pepper
Cooking oil
For Serving
Steamed rice
1-2fried 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.