Quick Veggie Egg Fried Rice Bowl With Pickled Cucumber Recipe: A Hearty, Balanced Bowl for Easy Weeknight Meals

This veggie egg fried rice bowl is simple, flavorful, and made with everyday ingredients.

Ingredients

• 300 g rice, uncooked
• 3 eggs
• 1 cup frozen peas
• 2 carrots, diced
• 2 tbsp soy sauce
• 2 tbsp oil
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar

Instructions

1. Cook the rice according to the package directions.
2. Scramble the eggs in the oil, add the carrots and peas and cook for 4 minutes, then stir in the soy sauce.
3. Toss the cucumber with the vinegar and sugar and let it sit for 10 minutes.
4. Spoon the rice into bowls and top with everything, finishing with pickled cucumber.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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