korean-style vegetable rice bowl

Ingredients For korean-style vegetable rice bowl

• 1 1/4 c

  whole grain brown rice
• 4 Tbsp

  olive oil, divided use
• 2 lg

  eggs
• 2 md

  carrots, julienne
• 1 c

  crimini mushrooms
• 1 md

  zucchini, cut in thin strips
• 1 c

  baby spinach
• 1 c

  mung bean sprouts
• 3 Tbsp

  soy sauce, divided use
• 2 Tbsp

  chili-garlic sauce, divided use
• 2 Tbsp

  honey, divided use
• 2 Tbsp

  vegetable stock
• 2 Tbsp

  toasted sesame oil
• 2 tsp

  rice vinegar
• 2 Tbsp

  toasted sesame seeds for garnish