Quick Veggie Stir-Fry Bowl

Number of Servings: 4 (326 g)
Active Time: 30 min.
Total Time: 30 min.
Quick Veggie Stir Fry Bowl

Topping a quick stir-fry with an egg is a great way to make sure it’s a filling, satisfying meal. Any combination of vegetables you have on hand will pair nicely with your favorite hot sauce–use this recipe as a basic template to use up your leftover veggies nicely.


  • 2 cups brown rice, cooked
  • 2 Tbsp. olive oil
  • 2 baby bok choy, halved
  • 1 cup spinach, roughly chopped
  • 2 cups red cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup carrot, shredded
  • 2 tsp. sesame oil
  • 2 tsp. chili garlic sauce
  • 1 tsp. garlic powder
  • 4 eggs
  • Salt and ground black pepper, to taste


  1. In a large skillet, heat olive oil over medium heat. Add bok choy and 2 teaspoons water. Cover and cook until bok choy is tender and leaves are wilted. Remove from pot and set aside.
  2. Add spinach, cabbage, bell pepper, carrots, sesame oil, chili garlic sauce and garlic powder and sauté until vegetables are softened and spinach is wilted.
  3. Add bok choy back to skillet. Add salt and pepper to taste.
  4. While vegetables are cooking, heat a non-stick pan over medium heat. Drop eggs into pan gently. Turn the heat to low, cook the eggs until whites are set. Gently flip each egg and cook to desired doneness.
  5. Layer bowls with rice and veggies, topping each with a fried egg.

Nutrition Facts

4 servings per container

Serving Size 326 g

Amount per serving
Calories 320
% Daily Value*
Total Fat 14.5g 19%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 164mg 55%
Sodium 180mg 8%
Total Carbohydrate 37g 13%
Dietary Fiber 5g 18%
Total Sugars 6g
Includes 1g Added Sugars 2%
Sugar Alcohol 0g
Other Carbohydrate 26g
Protein 11g
Vitamin D 0.9mcg 6%
Calcium 103.9mg 8%
Iron 2.5mg 15%
Potassium 590mg 15%
Vitamin A 522.8mcg 60%
Vitamin C 101.6mg 110%
Vitamin E 2.7mg 20%
Vitamin K 78.1mcg 70%
Thiamin 0.3mg 25%
Riboflavin 0.4mg 30%
Niacin 5.9mg 40%
Vitamin B6 0.6mg 35%
Folate 96.8mcg 24%
Vitamin B12 0.4mcg 15%
Biotin 10.4mcg 35%
Chloride 322.8mg 15%
Pantothenate 1.4mg 20%
Phosphorus 246.4mg 20%
Iodine 24.1mcg 15%
Magnesium 73.8mg 20%
Zinc 1.7mg 20%
Selenium 20.1mcg 35%
Copper 0.2mg 20%
Manganese 1.3mg 60%
Chromium 0.7mcg 2%
Molybdenum 14.2mcg 30%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Cooked Brown Rice (water, Brown Rice), Eggs, Bok Choy, Red Cabbage, Carrots, Red Bell Pepper, Green Bell Pepper, Spinach, Olive Oil, Chili Garlic Sauce (water, Red Chili, Glucose Syrup, Sugar, Garlic, Thickener (modified Starch E1422), Salt, Acidity Regulator (acetic Acid E260), Stabilizer (xanthan Gum E415)), Sesame Oil, Garlic Powder.

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