These easy rice bowls are super-duper fast, full of veggies, and my kids rave about them. The best part is that you can mix and match your favorite veggies with whatever your family likes, or whatever’s on sale or in season. We really like to change it up with sliced mushrooms, bean sprouts, even pineapple chunks if the mood strikes. If you don’t care for white rice, feel free to use brown, just account for the longer cooking time. We’ve even made these with udon noodles, and if you’re low-carb you can skip the starch and scoop the filling right into an iceberg lettuce cup for a delicious lettuce wrap!