This veggie-packed twist on a Hawaiian-inspired favorite keeps things simple, nourishing, and full of flavor. You've got savory mushrooms and onions, a juicy grass-fed burger, fluffy rice tucked with veggies, and that golden egg on top tying it all together. It's a delicious meal that feels a little special but comes together fast!
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Ingredients
This bowl keeps things approachable while layering in flavor and nourishment from real, whole ingredients.
- Grass-fed burger patties
- Cooked jasmine rice
- Finely diced mixed vegetables (carrots, zucchini, peas, etc.)
- Mushrooms, sliced
- Onion, thinly sliced
- Eggs
- Oil for cooking (olive oil or avocado oil works well)
- Teriyaki sauce (store-bought or homemade)
- Optional toppings: scallions, sesame seeds, chili flakes, black pepper
See recipe card for quantities.
Instructions
- Cook the burger patties: Heat a skillet over medium heat and cook the burger patties until browned on both sides and fully cooked through. Set aside to rest.
- Sauté the mushrooms and onions: In the same or a separate pan, add a little oil and sauté the mushrooms and onions until soft and golden. Pour in teriyaki sauce and let everything simmer for a minute or two until nicely glazed.
- Make the veggie rice: In another pan, heat a bit of oil and stir-fry the cooked rice with your diced vegetables. Cook for a few minutes until everything is warmed through and lightly crisped.
- Fry the eggs: Cook the eggs to your liking-sunny-side up or over-easy works beautifully here.
- Assemble the bowls: Start with a base of veggie rice, then layer on the teriyaki mushrooms and onions. Add the burger patty on top, followed by the fried egg.
- Finish and serve: Sprinkle with scallions, sesame seeds, or chili flakes. Add an extra drizzle of teriyaki sauce if you like it a little saucier.
Substitutions
Use what you have and make it work for your kitchen-this bowl is flexible.
- Swap jasmine rice for brown rice, cauliflower rice, or quinoa
- Use ground turkey, chicken, or a plant-based patty instead of beef
- Replace teriyaki sauce with coconut aminos or a simple soy + honey + ginger mix
- Skip the egg or use scrambled eggs if preferred
- Sub mushrooms with bell peppers or snap peas if needed
Variations
Once you make it once, you'll start finding your own favorite version.
- Low-carb version: Use cauliflower rice and load up on extra veggies
- Extra protein: Add a second egg or mix protein into the rice
- Spicy kick: Drizzle with sriracha or add chili crisp
- Hawaiian-inspired: Add grilled pineapple for a little sweetness
- Meal prep style: Build everything except the egg ahead of time and add fresh when serving
Equipment
You don't need anything fancy-just a few reliable kitchen basics.
- Large skillet or frying pan
- Nonstick pan (for eggs)
- Cutting board
- Sharp knife
- Spatula
- Small bowl (for prepping toppings or sauce)
Storage
This one stores beautifully, which makes it great for leftovers or meal prep.
- Refrigerator: Store components in an airtight container for up to 3-4 days
- Reheating: Warm the rice, burger, and veggies in a skillet or microwave until heated through
- Eggs: Best made fresh, but you can store cooked eggs separately if needed
- Meal prep tip: Keep sauce separate if you want to maintain the best texture when reheating
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Veggie-Packed Teriyaki Loco Moco Bowl
A cozy, protein-rich twist on a Hawaiian-inspired comfort classic. This bowl layers veggie-packed jasmine rice, savory teriyaki mushrooms and onions, a juicy grass-fed burger patty, and a golden fried egg on top. It's quick, nourishing, and made with real, whole ingredients-perfect for weeknights when you want something satisfying without ordering out.
Ingredients
Equipment
Method
- Heat a skillet over medium heat and cook the burger patties until browned on both sides and fully cooked through. Set aside to rest.
- In a separate pan, heat a little oil and sauté mushrooms and onions until soft and lightly caramelized. Add teriyaki sauce and let it simmer for 1-2 minutes until glossy and coated.
- In another pan, heat oil and stir-fry the cooked rice with diced vegetables for 3-5 minutes until warmed through and slightly crisp.
- Fry the eggs to your liking (sunny-side up or over-easy works best here).
- Assemble bowls by layering veggie rice, then teriyaki mushrooms and onions, followed by the burger patty. Top with a fried egg.
- Garnish with scallions, sesame seeds, chili flakes, or extra sauce if desired. Serve warm.
Video
Notes
- Teriyaki sauce can be adjusted to taste depending on how saucy you like your bowl.
- Eggs are best made fresh right before serving.
