These vegetable rice bowls are more of an idea and method than recipe. They have four components, and you can both vary the ingredients as well as cooking methods and still end up with a delicious meal. In the recipe I’ve given what I used, but I’ve also added options below so you can easily switch things up.


The 4 components of a vegetable rice bowl;

1. Rice – you can use any rice you like. I’ve used black rice here, but both Jasmine and Sushi rice work well.


When it came to cooking the black rice, I followed Sarah Britton’s guide in her cookbook My New Roots and soaked the rice. She explains that although not necessary to soak grains before cooking, it does have benefits. Namely, soaking removes some of the naturally occurring phytic acid, which inhibits mineral absorption, and breaking down some of the hard-to-digest-proteins. It also cuts down on cooking time. I’ve included the soaking instructions in the recipe, so if you want to soak, make sure to do it at least 8 hours before you plan on making the bowls (or do it the night before and let them soak overnight).


2. Vegetables – you can use any vegetables you like or have on hand. My go-to for these bowls are julienned carrots, quick pickled cucumbers, and mushrooms. Other good additions are red peppers, sauerkraut, or pickled cabbage, edamame beans and garlicky spinach. All the vegetables are cooked and I like using different oils, vinegars and spices to give each element a different flavour. It makes the end combination a delicious flavour bomb.


3. Eggs – serve them fried, soft boiled or poached. You want the yolk to be runny as this dish is best eaten with everything mixed up together with the yolks coating each bite. If you want to do a vegan version, add tofu in place of the eggs.


4. Hot sauce – sriracha or gochujang are preferred but in these bowls I used a homemade fermented hot sauce from Nigella’s Eat, Cook, Repeat and it was magical.


Vegetable Rice Bowls


Vegetable Rice Bowls

A delicious bowl of rice, assorted vegetables, poached eggs and hot sauce.
Prep Time8 hours
Cook Time1 hour 30 minutes
Course: Mains
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegetarian
Servings: 4 servings


Black Rice

  • 1 cup black rice uncooked
  • water
  • 1 tablespoon apple cider vinegar

Quick Pickled Cucumbers

  • 1 cucumber
  • 1 cup rice vinegar
  • 1 cup water
  • 1 teaspoon honey / maple syrup
  • ¼ teaspoon chili flakes

Julienned Sesame Carrots

  • 4 carrots peeled and julienned
  • 2 teaspoon sesame oil
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • salt to taste

Soy Mushrooms

  • 250 grams white button mushrooms
  • 2 teaspoon olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • salt to taste

For serving

  • 8 poached eggs
  • hot sauce


Black Rice

  • Rinse the rice well, until the water comes out clean. Place grains in a bowl with a lid and cover with 2 cups of warm water. Add in apple cider vinegar and stir. Cover and let soak for 8 -24 hours. If your kitchen is cold you can let it soak on the counter. However, if your kitchen is very warm or humid, let it soak in the fridge.
  • Drain the soaked rice and rinse again. Add the rice to a pot along with 2 cups of water. Bring to a boil, then reduce and simmer, covered, for 30-40 minutes, until the rice is tender and the water is absorbed. If the rice isn’t cooked before all the water has absorbed, add a little bit of water and keep cooking until tender.
  • Once cooked, remove from heat and let it sit, covered, for 5 minutes before using a fork to fluff it.

 Quick Pickled Cucumbers

  • Combine the water, vinegar, honey and chili flakes in a saucepan and bring to boil. Once boiling, remove from heat.
  • In the meantime, wash the cucumber and cut in half lengthways. Scoop out the seeds and slice the cucumber.
  • Add the cucumber to a clean and dry glass jar. Pour the vinegar mix over it, securely close the jar and give a quick shake. Give it at least 30 minutes to pickle, but the longer you can give it the nicer they’ll taste. So you can do this the night before while you’re soaking your rice.

Julienned Sesame Carrots

  • Heat sesame oil in a large frying pan. Add the julienned carrots and cook for 3-4 minutes, stirring often until just tender. Add in the sesame seeds and cook for another minute. Remove from heat.

Soy Mushrooms

  • Wash and slice the mushrooms.
  • Heat olive oil in a frying pan and add mushrooms. Season with salt and cook for 5-7 minutes until the liquid they released has cooked out and they are beginning to brown. Add soy sauce and mirin and cook for another 2 minutes. Remove from Heat


  • To assemble, split the rice between 4 bowls. Next divide the carrots, pickled cucumbers and mushrooms on top of the rice. Top with two poached eggs and some hot sauce. Serve immediately.

Vegetable Rice Bowls

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