This one pan easy vegetarian meal prep will only take you about an hour, leaving you plenty of time to relax Sunday afternoon. A five day work week only give you two days to unwind, and get things done. (Far too little time if you ask me. Especially because sometimes you just need a full day of doing NOTHING.) You don’t want to spend all weekend meal prepping and cleaning a huge mess. Only one pan needed for this easy vegetarian meal prep! (The best recipes, in my opinion.)
Thankfully I’m still working from home and quarantining (especially after being away with Philip. Don’t worry, we were safe and stayed out of big groups for the most part!) I haven’t meal prepped since the second week of March. It’s been good and bad, good because I get to cook during my lunch break! Which has been amazing, and I’ve eaten things I would have never been able to warm up at work. But the downside? On the days that there are no leftovers from dinner, or I don’t have enough time to make lunch…I’ve been ordering. More so lately than ever before.
I have a weakness for greasy gross fast food, we all know this already. And like everyone else, I’ve gained the quarantine fifteen. And I have to change the trajectory I’m on, so I NEEDED to get back to meal prepping for work. Even if I’m still at home, doesn’t mean I can’t try to eat a little healthier.
Accidentally Vegetarian Meal Prep
So my original idea was to make my own version of egg roll in a bowl. So I went out, and I bought what I needed, including ground pork, ginger, soy sauce, and cabbage. Shortly before I started cooking, as I was writing my idea down in the Happy Stirring journal, I though of something amazing. Combing the egg roll in a bowl with fried rice! I was proud of myself for this one. I woke up, showered, and headed to the kitchen.
There was a lot happening in the house. My parents are getting quotes to fix damage from the falling tree, AND they are also trying to re-paint our dining room. So I was trying to help them out a bit while I was meal prepping. And I did something incredibly silly, I forgot to cook the pork.
My original idea was to brown the ground pork, and then add the eggs and the vegetables. I realized my mistake shortly after adding all the broth and water to the rice. It was going to well, and then all of a sudden THE PORK. Oh well, now I have some ground pork in the freezer, and I will figure out something incredible to do with it. And this all means I’ve accidentally made this easy meal prep vegetarian. I’m not mad about it, it came out delicious.
Hopefully See You Next Week
The plan is to steadily continue meal prepping every week, despite still working from home. The urge to order Taco Bell and Wendy’s will be real but I will be trying my best to limit myself. Not only when it comes to fast food, but ordering food in general. I have been ordering A LOT, like multiple days in a row. Either I’m ordering lunch, dinner for the family, or some late night ice cream, it’s all too easy.
But hopefully I can continue meal prepping again on a regular basis, and I’ll still be able to treat myself to something once a week like I used to. So stay tuned for some more delicious, and of course easy to make meal preps. If you want to receive emails every time I post something new on here, make sure to subscribe and follow my Instagram.
One Pan Vegetarian Egg Roll Fried Rice Meal Prep
- 2 Tbsp vegetable oil divided
- 2 large eggs
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tsp fresh ginger minced
- 2 – 3 cups green cabbage chopped
- 1 large carrot diced
- 1/2 cup soy sauce
- 2 cups jasmine rice
- 2 cups vegetable stock
- 2 cups water
- 1 Tbsp chili paste
- salt and pepper to taste
- pinch of red pepper
- Heat 1 Tbsp vegetable oil in a large pot over medium – high heat. Crack eggs into pot, and scramble yolks. Salt and pepper to taste, and sprinkle with red pepper. Continue to scramble until eggs are cooked through – about 5 minutes.
- Add garlic, onion, ginger, cabbage, and carrots along with additional 1 Tbsp vegetable oil and stir to coat in oil. Add soy sauce and cook for 15 minutes, stirring occasionally. Vegetables should be soft, and there should be some soy sauce left at the bottom of the pot. Add rice, and stir to toast in soy sauce.
- Add vegetable stock, and water, as well as chili paste. Bring pot to a boil, then lower heat and let simmer covered for 20 minutes.
- Stir to fluff rice, and serve or put away for lunch prep!