Quick and Easy One Pot Veggie Rice Bowl Recipe

This one pot veggie rice bowl is your go-to answer for a quick, healthy, and satisfying meal! Packed with tender vegetables, fluffy rice, and a perfectly soft-boiled egg, this recipe comes together in just 25 minutes and leaves you with only one pot to clean. It’s ideal for busy weeknights, solo meals, or whenever you’re short on time and big on hunger.

I first tried this recipe on a hectic weeknight when the last thing I wanted to do was spend time scrubbing dishes. With a handful of pantry staples, my rice cooker, and a trusty pot, I made this one-pot wonder, and boy, was it a game-changer. It’s packed with flavor, super filling, and endlessly customizable depending on what you have in the fridge. Trust me, once you’ve tried it, this will become your new favorite quick one pot rice recipe. Let’s dive in!

How to Make One Pot Veggie Rice Bowl

This simple recipe uses easy-to-find ingredients and minimal equipment to create a light yet filling dish. Here’s everything you need to make it happen:

Ingredients

Gather these ingredients before you start cooking. They’re all affordable and easy to find—bonus points for how well they come together in one pot!

• ½ cup long grain white rice
• 1 clove garlic, minced
• 1 cup frozen vegetables (any mix works—carrots, peas, and corn are great!)
• 1 cup water
• 2 tsp soy sauce, divided
• 1 large egg
• ½ tsp toasted sesame oil
• 1 green onion, sliced
• 1 tbsp sriracha (or your favorite hot sauce, to taste)

Kitchen Tools:

• Small saucepot with a tight-fitting lid
• Fork for fluffing rice
• Bowl of ice water (optional, for stopping the egg’s cooking)

Step-by-Step Instructions

I’ll walk you through this super simple recipe, so even beginner cooks can feel confident. Let’s get started!

1. Start with the rice and veggies: Add the rice, minced garlic, and frozen vegetables to a small saucepot. In a measuring cup, combine the water with 1 teaspoon of soy sauce, then pour the mixture into the pot. Stir everything together.
2. Set the egg in place: Wash your egg thoroughly, then gently set it in the center of the pot on top of the rice and veggies. This will let it cook perfectly along with the rice.
3. Cook the rice: Cover the pot with a tight-fitting lid and turn the heat to high. Once the water comes to a boil, reduce the heat to low and let it simmer for 15 minutes. Keep the lid on—no peeking!
4. Rest the rice: After 15 minutes, turn off the heat and carefully remove the egg. Replace the lid immediately and allow the rice to rest for another 5 minutes. This gives the rice time to finish steaming.
5. Cool the egg: Place the egg in a bowl of ice water or hold it under cold running water for a couple of minutes to stop the cooking process.
6. Season the rice: Once the resting time is up, fluff the rice and veggies with a fork. Drizzle sesame oil and the remaining teaspoon of soy sauce over the rice, then stir to combine.
7. Assemble the bowl: Transfer the rice and veggies to a serving bowl. Carefully peel the egg and cut it in half or into quarters, placing it on top of the rice.
8. Finish with toppings: Sprinkle the sliced green onion over the bowl and add a drizzle of sriracha (or more to taste). Serve immediately and enjoy!

Jake’s Tips for the Best One Pot Veggie Rice Bowl

Want to take your easy vegetable rice bowl to the next level? Here are a few tips to guarantee success:

• Use what you have: No frozen veggies? Fresh ones work too—just chop them into small, quick-cooking pieces.
• Add protein or extra toppings: Got leftover rotisserie chicken or tofu? Add it to the bowl for an extra protein boost.
• Don’t skip the resting time: This crucial 5-minute step lets the rice finish cooking and ensures it’s fluffy, not gummy.
• Customize your heat level: If sriracha’s not your thing, swap it out for a sweet chili sauce or a sprinkle of crushed red pepper flakes.

One Pot Veggie Rice Bowl FAQs

Here are common questions I hear about this healthy rice bowl with egg and their answers to help you out:

Can I use a different grain instead of rice?

Absolutely! Quinoa, couscous, or even farro could work. Just adjust the cooking time and water ratio based on the package instructions.

How do I store leftovers?

Place the rice and veggies in an airtight container and refrigerate for up to 3 days. Keep the egg separate for the best texture.

Can I scale this recipe up?

Yes! Double or triple the ingredients, but keep the cooking time the same. Use a larger pot to fit everything comfortably.

What other sauces pair with this bowl?

Try teriyaki, hoisin, or peanut sauce for a flavor twist. A sprinkle of lime juice is also refreshing!

I don’t like eggs—what can I use instead?

Skip the egg and add pan-fried tofu cubes, sautéed mushrooms, or even avocado slices.

Wrapping It Up

This one pot veggie rice bowl is everything you need in a meal: quick, customizable, and comforting. It’s great for busy nights, budget-friendly, and easy to make even in a small kitchen. I’d love to hear how you made this recipe your own! Leave a comment below, or tag us at KitchenShortcuts.net on social media to share your creation.

If you enjoyed this recipe, be sure to check out my other simple one-pot meals and easy weeknight dishes—like my slow cooker soups or air fryer veggie fritters. Happy cooking!