What you need: – 1 cup leftover rice – 1/2 cup frozen mixed veggies – 1 egg – 1 tbsp soy sauce – 1 tsp sesame oil Quick steps: Scramble egg in a hot pan. Add veggies, then rice. Stir-fry with soy sauce & sesame oil. Done in 5!
By Jiya Bhatt
What you need: – 1/2 can chickpeas – 1/4 cup coconut milk – 1 tsp curry powder – Salt & pepper – 1 cup cooked rice Quick steps: Simmer chickpeas, curry powder & coconut milk. Spoon over rice. Garnish with cilantro.
By Jiya Bhatt
What you need: – 1/2 block tofu, cubed – 1 tbsp vegan mayo – 1 tsp sriracha – 1 cup rice – Cucumber slices, sesame seeds Quick steps: Pan-fry tofu until golden. Mix mayo + sriracha. Toss tofu in the spicy mayo. Serve on rice with cucumber.
By Jiya Bhatt
What you need: – 1 cup rice – Cherry tomatoes – Cucumber – 2 tbsp hummus – Feta cheese or vegan feta – Olives (optional) Quick steps: Layer all on rice. Top with hummus and a drizzle of olive oil. Sprinkle feta.
By Jiya Bhatt
What you need: – 1 cup cooked rice – 1/2 cup steamed veggies (broccoli, carrot, bell pepper) – 1 tbsp peanut butter – 1 tsp soy sauce – 1 tsp lime juice Quick steps: Mix peanut butter, soy sauce & lime juice until smooth.
By Jiya Bhatt
What you need: – 1 cup cooked rice – 1 cup fresh spinach – 2 cloves garlic, minced – 1 tsp olive oil – Salt & pepper Quick steps: Sauté garlic in olive oil, add spinach and cook until wilted. Serve over rice. Season with salt and pepper.
By Jiya Bhatt
What you need: – cup cooked rice – 1/2 cup sliced mushrooms – 1/2 onion, thinly sliced – 1 tsp soy sauce or balsamic vinegar – Olive oil Quick steps: Sauté onions and mushrooms in olive oil until golden. Add soy sauce. Serve over warm rice.
By Jiya Bhatt