Cook King / Recipes / Colourful vegetable rice bowl — Japanese — made for useful leftovers

Japanese • Vegetarian

Colourful vegetable rice bowl — Japanese — made for useful leftovers

Name: Colourful vegetable rice bowl — Japanese — made for useful leftovers
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Cuisine: Japanese
Ingredients: 2 cups cooked brown rice; 3 cups vegetables; 2 eggs or 1 can beans; 1 tbsp toasted sesame oil; 2 tbsp reduced-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp grated ginger; Fresh herbs or lemon wedges, to serve; Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

An everyday recipe designed to taste just as good today as it does warmed up tomorrow.

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12 minPrep

15 minCook

27 minTotal

4Serves

Serves 4

Ingredients

2 cups cooked brown rice
3 cups vegetables
2 eggs or 1 can beans
1 tbsp toasted sesame oil
2 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1 tbsp grated ginger
Fresh herbs or lemon wedges, to serve
Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

Prepare the grain component and keep it warm.
Cook the main ingredient with half the seasonings until safely cooked through.
Cook or blanch the vegetables just enough to keep their colour and a little bite.
Whisk the remaining seasonings with 2 tbsp water into a light sauce.
Divide among four bowls, spoon over the sauce, and serve right away.