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One pot veggie rice bowl in a white bowl with fluffy rice, colorful veggies, a soft-boiled egg, green onions, and sriracha drizzle

Quick and Easy One Pot Veggie Rice Bowl

This one pot veggie rice bowl is the perfect answer to a quick, healthy, and satisfying meal. Combining fluffy rice, vibrant vegetables, and a soft-boiled egg, it’s an easy vegetable rice bowl that's big on flavor and low on cleanup. Try this affordable vegetarian rice meal for dinner or lunch when you're short on time but craving something nourishing!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Small saucepot with a tight-fitting lid
  • Fork for fluffing rice
  • Bowl of ice water

Method
 

  1. 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. 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. 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. 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. 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. 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. 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. Sprinkle the sliced green onion over the bowl and add a drizzle of sriracha (or more to taste). Serve immediately and enjoy!

Notes

No frozen veggies? Use fresh ones, chopped into small pieces. Want more protein? Add rotisserie chicken or tofu. For a heat alternative, use sweet chili sauce or red pepper flakes. This makes one serving but can be scaled up—just keep cooking times the same!