Japanese Vegetarian Donburi with Egg and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting rice bowl topped with a fried egg, sautéed vegetables, and seaweed. This Japanese-inspired vegetarian recipe, ready in about 30 minutes, pairs jasmine rice, egg, corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 2 Japanese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups jasmine rice under cold water until the water runs clear. In a medium pot, add 2 1/2 cups water (rice to water ratio is 1:1.25), bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is fully absorbed. Tip: Let the rice rest for 5 minutes before fluffing with a fork to avoid mushiness.
  2. Step 2: Heat a non-stick pan over medium heat, add 1 tbsp oil, and crack 2 eggs into the pan. Cook for 2-3 minutes until the whites are set and the yolks are still runny. Tip: Use a non-stick pan to prevent the eggs from sticking, and avoid moving them too much to maintain shape.
  3. Step 3: In the same pan, add 1 tbsp oil, then add 1/2 cup corn, 1 carrot (diced into 1/2-inch cubes), and 1/4 cup dried seaweed (torn into 1-inch pieces). Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until the carrots are tender and the seaweed is crisp. Tip: Don’t

Frequently asked questions

How long does Japanese Vegetarian Donburi with Egg and Vegetables take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Japanese Vegetarian Donburi with Egg and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Japanese Vegetarian Donburi with Egg and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Japanese Vegetarian Donburi with Egg and Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Japanese Vegetarian Donburi with Egg and Vegetables?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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