Teriyaki Salmon Rice Bowl
AsianVegetarianDinner30 minHigh proteinBudget friendlyBreakfastVegetarianHigh protein
25 min4 servings
Why this meal
30-min mealHigh proteinBudget friendlyVegetarian
Ingredients
- 2 cups jasmine rice
- 2 tablespoons vegetable oil
- 1 medium onion
- 2 garlic cloves
- 2 medium carrots
- 1 medium red bell pepper
- 1 cup corn kernels
- 2 large eggs
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 cups fresh spinach
Instructions
- 1.Cook the jasmine rice according to package instructions and let it cool slightly.
- 2.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 3.Add the diced onion and minced garlic; sauté for 2 minutes until fragrant and softened.
- 4.Add the chopped carrots, bell peppers, and corn; cook for 3-4 minutes until vegetables are tender-crisp.
- 5.Push the vegetables to one side of the pan and scramble the eggs in the empty side until fully cooked, then mix with vegetables.
- 6.Add the cooked rice to the skillet and stir to combine all ingredients.
- 7.Pour soy sauce and sesame oil over the rice mixture; stir well to evenly coat.
- 8.Add fresh spinach leaves and cook for 1-2 minutes until wilted and evenly mixed into the rice mixture, then remove from heat.
Recipe by
Sam Calder