Microwaved Veggie Rice Bowl Recipe By Tasty

Steps:

• In a bowl, combine the rice, water, soy sauce, sesame oil, and bacon. Stir, then microwave, covered, for about 6-8 minutes until the rice is fully cooked.
• Mix the frozen peas and carrots into the rice.
• In a microwaveable mug, beat the eggs with the salt.
• Microwave the eggs and the rice again for about 1-2 minutes, until the eggs are fully cooked.
• Break up the egg into small bits, then mix it in with the rice.
• Garnish with scallions, then serve!
• Enjoy!

Steps:

• In a bowl, combine the rice, water, sesame oil, and soy sauce.
• Stir, then microwave, covered, for approximately 6-8 minutes until the rice is fully cooked.
• Mix the frozen vegetables into the rice.
• In a microwaveable mug, beat the eggs.
• Microwave the eggs and the rice again for approximately 1-2 minutes, until the eggs are fully cooked.
• Break up the egg into small bits, then mix it in with the rice.
• Top with scallions, and serve.
• Enjoy!

Steps:

• Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

Steps:

• Prepare rice mix and instant rice separately according to package directions. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through.

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
• On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
• On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
• Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
• Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
• Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
• Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
• Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
• To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
• Enjoy!