Veggie Rice Bowl

Prep Time:  20 minutes            Cooking Time: 12 minutes  
Equipment: skillet, medium pot, spatula, bowl
Servings: 1           Serving Size:  1

Ingredients: 

1 cup cooked brown rice

1 tablespoon cooking oil

¼ onion, sliced thinly 

¼ cup peas, canned, rinsed and drained 

½ cup carrots, canned, rinsed and drained 

½  zucchini sliced into “slanted chips”

½ fresh bell pepper cut in slices

Salt and Pepper (to taste)

1 tablespoon sriracha  
 
 
 
Instructions: 

1. Cook rice based on packaging. Set aside to cool.

2. In a medium sized skillet, coat bottom with oil and warm on medium heat. Add onions and sauté until onion is translucent.

3. Add zucchini and bell peppers, season with salt and pepper to taste, and cook for another 7 minutes or until everything is tender. Remove from stove.

4. Add carrots and peas, cook for 2 mins stirring occasionally. 

5. Plate rice and top with veggies. Top with soy sauce or sauce of choice.