Yellow Squash Veggie Rice Sesame Bowl under $5

Another empty fridge day here. Rummaging through the empty shelves I found that same bottle of sesame asian salad dressing, three petite sized yellow squash from the farmer's market last week, less than a cup of brown rice, and some frozen veggies in the freezer. I decided to put them all together and make an asian veggie rice bowl reminiscent of a teriyaki bowl I used to order back home at one of my favorite sushi restaurants.

Ingredients:
3 very small yellow squash or 2 regular sized, chopped in thick slices and quartered $2
half a bag of frozen peas $.50
half a bag of frozen corn $.50
half a bottle of sesame salad dressing $.50 (see post below, these are the sizzling salad kit for $2 and comes with 2 bottles)
1 cup of brown rice $.25 (it's $.85 a small bag)
Total price for 2 people = $3.75

Recipe:
1. Make rice according to package. I like to add some seasonings if I have them, so I added a splash of sesame oil and some sesame seeds. I use a rice cooker now which you literally pour in water and rice and forget about it until the button pops up. No more burned rice.
2. Steam yellow squash in small saucepan with an inch of water. Drain excess water after about 5 to 10 minutes.
3. In a small bowl, microwave frozen veggies about 4 minutes until hot.
4. Mix squash with peas and corn gently to not mush everything. Generously pour salad dressing on top.
5. When rice is ready, divide evenly between two bowls. Top with sesame veggies. Sprinkle sesame seeds on top if you have.
6. Enjoy.