Teriyaki Veggie & Rice Bowls – Simple, Flavorful, and Satisfying

Teriyaki Veggie & Rice Bowls are the kind of weeknight meal you’ll make once and then crave every few days. They’re colorful, customizable, and full of texture, with crisp-tender veggies, fluffy rice, and a glossy, sweet-savory sauce. The best part?

Everything cooks fast and feels balanced, so you get a bowl that tastes great and still feels light. This is an easy way to clear out your crisper drawer and put dinner on the table without stress.

Teriyaki Veggie & Rice Bowls - Simple, Flavorful, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the Rice: 3 cups cooked rice (jasmine, basmati, or brown rice)
• 1 tsp toasted sesame oil (optional)
• Pinch of salt
• For the Teriyaki Sauce: 1/3 cup low-sodium soy sauce or tamari
• 3 tbsp water
• 2 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp mirin (optional but recommended)
• 2 tsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1–2 tsp cornstarch mixed with 2 tsp water (slurry)
• Pinch of red pepper flakes (optional)
• For the Veggies: 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas or snow peas
• 1 medium carrot, thinly sliced
• 1 small red onion, sliced (or 4 scallions, chopped)
• 1 cup mushrooms, sliced (optional)
• For Serving: Sesame seeds
• Sliced scallions
• Lime wedges (optional)
• Chili crisp or sriracha (optional)
• Optional Add-Ins for Protein: Tofu (pressed and cubed), tempeh, edamame, or chickpeas
• Eggs (jammy or fried)
• Chicken, shrimp, or salmon if you eat meat/seafood

Method

 

1. Cook or Reheat the Rice: If making fresh, cook rice according to package directions. Fluff with a fork, season with a pinch of salt and a drizzle of sesame oil, and set aside. Day-old rice works great—reheat gently if needed.
2. Make the Teriyaki Sauce: In a small pot, whisk soy sauce, water, maple syrup, rice vinegar, mirin, ginger, garlic, sesame oil, and red pepper flakes. Bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened. If too thick, splash in water.
3. Prep the Veggies: Slice everything so it cooks quickly. Aim for similar sizes for even heat. Keep harder veggies (carrots, broccoli) separate from quicker-cooking ones (peppers, peas, mushrooms).
4. Optional Protein: If using tofu or tempeh, sear in a little oil until browned; set aside. If using animal protein, cook it through in the same pan and set aside.
5. Stir-Fry the Veggies: Heat a large skillet or wok over medium-high. Add oil. Stir-fry onions and carrots for 2 minutes. Add broccoli and mushrooms; cook 2–3 minutes. Add bell pepper and snap peas; cook 1–2 minutes more. You want bright color and crisp-tender texture.
6. Coat With Sauce: Lower the heat to medium. Return any cooked protein to the pan. Pour in enough teriyaki sauce to coat everything generously, tossing to combine. Warm through for 1–2 minutes.
7. Assemble the Bowls: Spoon rice into bowls. Top with the teriyaki veggies (and protein, if using). Drizzle on extra sauce if you like.
8. Finish and Serve: Sprinkle with sesame seeds and scallions. Add lime juice, chili crisp, or sriracha for a kick. Serve hot.

Why This Recipe Works

This recipe leans on a quick homemade teriyaki sauce that’s bold but not overly sweet. A fast stir-fry keeps the veggies bright and a little crunchy, so the bowl never turns mushy.

Using leftover rice (or rice made earlier in the day) saves time and ensures great texture. And because the ingredients are flexible, you can swap in whatever you have on hand and still get a delicious result.

Ingredients

• For the Rice:
  • 3 cups cooked rice (jasmine, basmati, or brown rice)
  • 1 tsp toasted sesame oil (optional)
  • Pinch of salt
• For the Teriyaki Sauce:
  • 1/3 cup low-sodium soy sauce or tamari
  • 3 tbsp water
  • 2 tbsp maple syrup or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp mirin (optional but recommended)
  • 2 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1–2 tsp cornstarch mixed with 2 tsp water (slurry)
  • Pinch of red pepper flakes (optional)
• For the Veggies:
  • 1 tbsp neutral oil (avocado, canola, or grapeseed)
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup snap peas or snow peas
  • 1 medium carrot, thinly sliced
  • 1 small red onion, sliced (or 4 scallions, chopped)
  • 1 cup mushrooms, sliced (optional)
• For Serving:
  • Sesame seeds
  • Sliced scallions
  • Lime wedges (optional)
  • Chili crisp or sriracha (optional)
• Optional Add-Ins for Protein:
  • Tofu (pressed and cubed), tempeh, edamame, or chickpeas
  • Eggs (jammy or fried)
  • Chicken, shrimp, or salmon if you eat meat/seafood

Instructions

1. Cook or Reheat the Rice: If making fresh, cook rice according to package directions. Fluff with a fork, season with a pinch of salt and a drizzle of sesame oil, and set aside.

   Day-old rice works great—reheat gently if needed.

2. Make the Teriyaki Sauce: In a small pot, whisk soy sauce, water, maple syrup, rice vinegar, mirin, ginger, garlic, sesame oil, and red pepper flakes. Bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened.

   If too thick, splash in water.

3. Prep the Veggies: Slice everything so it cooks quickly. Aim for similar sizes for even heat. Keep harder veggies (carrots, broccoli) separate from quicker-cooking ones (peppers, peas, mushrooms).
4. Optional Protein: If using tofu or tempeh, sear in a little oil until browned; set aside.

   If using animal protein, cook it through in the same pan and set aside.

5. Stir-Fry the Veggies: Heat a large skillet or wok over medium-high. Add oil. Stir-fry onions and carrots for 2 minutes.

   Add broccoli and mushrooms; cook 2–3 minutes. Add bell pepper and snap peas; cook 1–2 minutes more. You want bright color and crisp-tender texture.

6. Coat With Sauce: Lower the heat to medium.

   Return any cooked protein to the pan. Pour in enough teriyaki sauce to coat everything generously, tossing to combine. Warm through for 1–2 minutes.

7. Assemble the Bowls: Spoon rice into bowls.

   Top with the teriyaki veggies (and protein, if using). Drizzle on extra sauce if you like.

8. Finish and Serve: Sprinkle with sesame seeds and scallions. Add lime juice, chili crisp, or sriracha for a kick.

   Serve hot.

Keeping It Fresh

Store leftovers in airtight containers with rice and veggies separated for the best texture. The sauce can be kept in a jar for up to 5 days in the fridge. Reheat rice with a splash of water to loosen it, and warm the veggies gently over medium heat so they don’t overcook.

If meal prepping, keep toppings like scallions and sesame seeds separate until serving.

Benefits of This Recipe

• Fast and Flexible: It’s on the table in about 30 minutes and works with whatever veggies you have.
• Balanced Flavors: Sweet, savory, and a little tangy, with optional heat.
• Nutritious: Packed with fiber, vitamins, and minerals from a variety of vegetables.
• Great for Meal Prep: Makes sturdy leftovers and easy lunches.
• Diet-Friendly: Easily made vegan, vegetarian, or gluten-free with simple swaps.

Pitfalls to Watch Out For

• Overcooking the Veggies: They should stay crisp-tender. Crowding the pan can cause steaming; cook in batches if needed.
• Too-Salty Sauce: Use low-sodium soy sauce. If it tastes salty, add a splash of water or a bit more sweetener to balance.
• Gummy Rice: Rinse rice before cooking, and don’t overcook.

  Day-old rice reheats beautifully.

• Burning the Garlic: Add garlic to the sauce, not directly to a hot pan, to avoid bitterness.
• Too-Thick or Too-Thin Sauce: Cornstarch thickens quickly. Add slurry slowly and adjust with water as needed.

Variations You Can Try

• Grain Swap: Use brown rice, quinoa, farro, cauliflower rice, or soba noodles.
• Protein Boost: Add crispy tofu, edamame, seared tempeh, shredded chicken, shrimp, or a jammy egg.
• Citrus Twist: Stir in orange zest and a splash of juice for a brighter teriyaki.
• Spicy Teriyaki: Add gochujang, chili-garlic sauce, or extra red pepper flakes.
• Veggie Spotlight: Try asparagus, baby corn, bok choy, zucchini, or kale.
• Nutty Crunch: Top with toasted cashews, almonds, or peanuts for texture.
• Gluten-Free: Use tamari or coconut aminos and confirm mirin is gluten-free.

FAQ

Can I use store-bought teriyaki sauce?

Yes. If using store-bought, taste it first; some are very sweet or salty.

You may want to thin it with water, add a splash of rice vinegar for brightness, or stir in fresh ginger and garlic to amp up the flavor.

What’s the best rice for this bowl?

Jasmine rice is soft and aromatic, while basmati is light and separate. Brown rice adds a nutty chew and extra fiber. All work well—use what you enjoy or what you have ready.

How do I keep tofu crispy?

Press tofu for 15–20 minutes, toss with cornstarch and a pinch of salt, then pan-sear in a hot skillet until golden on all sides.

Add it to the pan after the veggies and coat with sauce at the end to keep the crust intact.

Can I make this without oil?

Yes. Stir-fry the veggies in a nonstick pan with a splash of water or vegetable broth. Skip the sesame oil or just add a few drops to the finished bowl for flavor rather than cooking with it.

How do I make it kid-friendly?

Use less garlic and ginger, skip the red pepper flakes, and keep the sauce slightly sweeter.

Serve with familiar veggies and let kids add toppings themselves to make it fun.

How long does it last in the fridge?

Properly stored, the bowls last up to 4 days. Keep sauce separate if possible. Reheat gently and add fresh toppings like scallions just before serving.

What if I don’t have mirin?

Use a little extra maple syrup and a tiny splash of rice vinegar, or substitute with a mild white wine or dry sherry if you have it.

The sauce will still taste great without mirin.

In Conclusion

Teriyaki Veggie & Rice Bowls are a reliable, tasty way to get dinner done with minimal fuss. The sauce is punchy, the veggies are vibrant, and the whole bowl feels comforting without being heavy. Keep the method the same, swap in what you love, and you’ll have a go-to recipe that fits any weeknight.

Simple, colorful, and consistently satisfying—this bowl earns a spot in your regular rotation.