Cooking on Campus

A hands on culinary crash course for college students!

Veggie Rice Bowl

Ingredients

1 cup cooked brown rice

1 tablespoon cooking oil

¼ onion, sliced thinly

¼ cup peas, canned, rinsed and drained

½ cup carrots, canned, rinsed and drained

½  zucchini sliced into “slanted chips”

½ fresh bell pepper cut in slices

Salt and Pepper (to taste)

1 tablespoon sriracha

Download Recipe PDF (967.23 KB)