ONE POT VEGGIE RICE
4 People
343 Cals
ONE POT VEGGIE RICE
4 People
343 Cals
About the recipe
Quick • Healthy • Plant-Based • One PotWhen you don’t feel like cooking… this One Pot Veggie Rice is the answer.It’s quick, healthy and ridiculously easy — the kind of stress-free dinner you can throw together with a handful of pantry staples and whatever vegetables you have in the freezer. Everything cooks together in one pot, which means minimal prep, minimal washing up and a nourishing dinner on the table without the fuss.Fragrant jasmine rice is cooked with colourful vegetables, protein-rich edamame, fresh ginger, tamari and sweet soy until tender and full of flavour. A generous squeeze of fresh lime at the end brings everything to life, while spring onion and furikake add freshness, crunch and a delicious savoury finish.What I love most about this recipe is how flexible it is. Keep it completely plant-based with edamame, add tofu or tempeh for extra protein, fold through leftover shredded chicken, or top with a crispy fried egg for an easy nasi goreng-inspired veggie rice. A drizzle of chilli oil or chilli crisp is also delicious if you like a little heat.Frozen vegetables make this one-pot rice especially good for those nights when the fridge is looking bare. Peas, carrots, corn, green beans or broccoli all work beautifully, so there’s no need for lots of chopping or preparation. It’s also a great way to increase your vegetable intake and add more plant diversity to your day.Edamame adds plant-based protein and fibre, while the combination of vegetables, rice and edamame makes this a satisfying, balanced meal that you can easily adapt to suit the whole family.This is healthy cooking at its simplest — real ingredients, one pot and a delicious dinner that practically cooks itself.Perfect for busy weeknights, easy lunches, meal prep or those evenings when you simply don’t feel like cooking.
Nutrition Per Serving
343
Calories
5g
Fat
1g
Saturates
1g
Sugars
343mg
Salt
17g
Protein
38g
Carbs
7g
Fibre
Ingredients
INGREDIENTS
- 1 cup jasmine rice rinsed well
- 2 cups water or vegetable stock
- 2 cups frozen mixed vegetables such as peas, carrots, corn
- 1 cup frozen shelled edamame
OPTIONAL
- 300 g firm tofu cut into cubes or cooked shredded chicken or chickpeas
GINGER + SOY SAUCE
- 2 tablespoons tamari or soy sauce
- 2 tablespoons sweet soy sauce / kecap manis you can also use hoisin sauce
- 1 tablespoon freshly grated ginger
- 1 clove garlic finely grated, optional
- ½ teaspoon toasted sesame oil
TO FINISH
- 2 spring onions finely sliced
- 1 fresh lime or lemon
- Sesame seeds optional
- Chilli oil optional
Method
METHOD
- Add the rinsed jasmine rice to a medium heavy-based saucepan.
- Combine the water, tamari, sweet soy, ginger, garlic and sesame oil in a jug, then pour over the rice. Stir gently to combine.
- Scatter the frozen vegetables and edamame evenly over the rice. If using tofu, arrange it over the top.
- Do not stir. Keeping everything layered helps the rice cook evenly underneath.
- Bring to a gentle boil over medium heat. As soon as it starts to boil, reduce the heat to very low, cover with a tight-fitting lid and cook for 15 minutes, or until the rice is tender and the liquid has been absorbed. It should be lovely and moist.
- Add the spring onion. Put the lid back on.
- Remove from the heat and leave to rest, covered, for 5 minutes.
- Gently fold everything together, then finish with a generous squeeze of fresh lime.
- Serve with sesame seeds and chilli oil or chilli crisp if you like a little heat.
MAKE IT YOUR OWN
Add chicken: Fold through cooked shredded chicken at the end. It's perfect for using up leftover roast chicken.
Nasi goreng style: Top with a crispy fried egg, extra spring onion, chilli oil and fresh lime.
Add tofu or tempeh: Add 250–300 g cubed firm tofu or tempeh for an even more substantial plant-based meal.
No sweet soy? Use an extra tablespoon of tamari or soy sauce with 1–2 teaspoons maple syrup. You can also use hoisin sauce.
Use what you have: Frozen peas, carrots, corn, green beans, broccoli — this recipe is made for raiding the freezer.
Extra goodness: Vegetable adds another layer of flavour. If you don't need the dish to be plant-based, you can also use chicken or bone broth.
