Vegetable Rice Bowl

Ingredients:

• 1/4 cup oil
• 1 small diced onion
• 1 julienned carrot
• 1/3 cup peas
• 1 cup sliced baby corn
• 1 small can sliced button mushrooms
• 1 sliced bell pepper
• 1/2 cup sliced Baguio beans
• 1 1/2 cups mung bean sprout
• Salt and pepper to taste.
• 1 teaspoon sesame oil
• 6-8 cups cooked rice

Procedures:

1. In a skillet, heat 1/4 cup oil then saute 1 small diced onion, 1 julienned carrot, 1/3 cup peas, 1 cup sliced baby corn, 1 small can sliced button mushrooms, 1 sliced red bell pepper, 1/2 cup sliced Baguio beans and 1 1/2 cup mung bean sprout.
2. Season with salt and pepper.
3. Drizzle with 1 teaspoon sesame oil.
4. Add in 6-8 cups cooked rice.
5. Toss to blend the rice and vegetables.

Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Yield: 4-6 servings