Quick Veggie Stir-Fry Bowl - 2 Guiding Stars
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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.
Nutritional analysis per serving: Calories 320; Total Fat 14.5g (19% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 164mg (55% DV); Sodium 180mg (8% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 5g (18% DV); Total Sugars 6g; Includes 1g Added Sugars (2% DV); Protein 11g; Vitamin D 6% DV; Calcium 8% DV; Iron 15% DV; Potassium 15% DV; Vitamin C 110% DV; Vitamin K 70% DV; Manganese 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quick-veggie-stir-fry-bowl/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796