Teriyaki Rice Bowl Recipe
Broccoli, red pepper, carrot, mushrooms, green onion & edamame sautéed in our teriyaki sauce. Jasmine rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Jasmine Rice
In a medium pot, bring 2 cups of water to a boil. Add the Jasmine rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Vegetables
While the rice is cooking, chop the broccoli, red bell pepper, carrot, and mushrooms into bite-sized pieces. Slice the green onions.
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the broccoli, red bell pepper, carrot, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. Add the edamame and green onions, and sauté for another 2-3 minutes.
- 4
Add Teriyaki Sauce
Pour the teriyaki sauce over the sautéed vegetables and stir well to combine. Cook for an additional 2 minutes until the sauce is heated through.
- 5
Assemble the Bowl
Fluff the cooked Jasmine rice with a fork and divide it into bowls. Top the rice with the teriyaki vegetable mixture. Season with salt and pepper to taste.
