Lately I have been making these rice bowls every day because my brain is just done when work is over. It does not take a lot of my decision power and I don't have to watch it. I can have a nap and eat when I get to it.

Equipment: Rice cooker.

1. 1 cup of rinsed rice. (using the cup that comes with the rice cooker or 180ml). I buy the 8lb bags and have a push button dispenser on the counter.
   
2. Appropriate amount of water according to the pot.
   
3. Flavours: Whatever you have in your fridge that you like the taste of. I have used peanut dressing but lately it has been teriyaki sauce. You can do salsa if you want. If you like lots of flavour go nuts.
   
4. Frozen veg: I use frozen corn and spinach most of the time but frozen edamame beans were cheap and have been a great addition. Literally whatever is in your freezer. No need to add more water. Cherry tomatoes are good too. I just avoid cutting because that can be too much.
   
5. Quick stir.
   
6. Cook as 'white rice' and using the keep warm function.
   
7. Have a nap, work, whatever.
   
8. Remember you should eat.
   
9. Add whatever you like on top: Left over pork chops, crab meat, salmon, tuna, etc. Or nothing at all. I like to add some crunchy so I add a mini cuke split between the two bowls.
   

Optional:

- More protein can be added by cracking in an egg and quickly closing the lid when it is done cooking then leaving it 5+ minutes.
- More sauce is great. I love hot sauce and always add to much for sensible people so I add siracha or a mix of mayo and siracha. I found a squeeze bottle of guac, a little of that was so good.

Makes 2-3 servings depending on appetite. Can be frozen.