Sauteed Veggies with White Rice


This is a quick light meal you can make anytime. You can use any veggies you have around. I went with zucchini, onions, mushrooms, and broccoli.You can use any rice too! Jasmine rice is my favorite. It is flavorful, aromatic, and easy to cook. When you are cooking multiple things at once, you always want to start with what takes longer. That way everything will be ready at the same time.


Start by washing all the produce under cold running water for at least 20 seconds. This goes for any produce even onions. I understand you throw the outer layer away, but the knife still comes into contact with the outside and will get any bacteria living on the surface onto the inside. I like to softly rub the produce with my hands as I twist the vegetables around. You can feel the tiny debris coming off. As for the rice, I know some people rinse off their rice, but this step is not necessary. All you are doing is washing the outer layer of starch off the rice. Still you can if you want to. Chop the veggies how ever it is that you prefer. I like to cut the core of the zucchini off to reduce the amount of liquid that will be in the pan. Once all your veggies are washed and cut to your preference, you can move on to cooking.


Start by measuring out the rice and pour it into the pot. Add the liquids and start the stove on high. As you wait for the water to boil, start your saute pan and let it heat up for at least one minute on high. This will get a good sear on the veggies and retain the moisture as opposed to a slow cook that will actually boil them. Make sure you give enough time for the pan to heat up. I cannot stress that enough. After you’ve waited for enough time, pour some oil and then the veggies, salt and pepper, and SAUTE! Don’t crowd the pan either. Crowding the pan will also result in boiled, soft veggies. It is better to do it in batches than crowd the pan. Get a good sear on the veggies and everyone will be wide-eyed as they ask you how on earth you made veggies taste so good. Let’s not forget about the rice. Once it starts to boil, add one cube of bouillon for every cup of plain water. If you want to use only veggie stock, that’s fine too. Practice your saute skills with these veggies. For flavor, at the bare minumum, season with salt and pepper. After that you can add to that with any other herbs and spices you enjoy using. Italian seasoning is popular for this purpose.

Sauteed veggies cover

Sauteed Veggies with Jasmine Rice

Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine American, Chinese
Servings 8


  • 2 cup jasmine rice
  • 1 cup vegetable stock
  • 2 cup water
  • 2 each bouillon cubes
  • ½ each onion
  • 1 lb portabello mushrooms
  • 1 lb broccoli
  • 1 each zucchini
  • 2 oz olive oil


  • Rinse all produce under cold running water for at least 20 seconds.
  • Julienne onion, mushrooms, zucchini. Chop broccoli
  • Pour rice, vegetable stock and water in a medium pot. Turn burner on high and briefly stir
  • Place frying pan on the burner and turn the flame on high. let sit for 1 minute or until pan is incredibly hot.
  • Pour oil in the pan and vegetables in right after. Saute briefly then add salt and pepper. Let sit for 1 minute.
  • Once rice is boiling, add bouillon cubes and give a stir until the cubes have dissolved. Cover the pot. Turn the stove down to a simmer. Let simmer for approximately 10 minutes or until all the water has been absorbed.
  • Give the veggies another toss. Keep letting sit then tossing until the veggies are cooked to your liking. Usually about 6 minutes.
  • Plate by scooping rice on the plate first then veggies.
  • Enjoy


Keyword fresh cooking, fresh ingredients, jasmine rice, vegan, vegetables, vegetarian