Korean-style Vegetable Rice Bowl

Devon Delaney


The delicious combination of a spicy vegetable mixture served over brown rice makes this a healthy and easy dinner.

pinch tips: How to Butterfly Meat





30 Min


20 Min


1 1/4 c
whole grain brown rice
4 Tbsp
olive oil, divided use
2 large
2 medium
carrots, julienne
1 c
crimini mushrooms
1 medium
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

Directions Step-By-Step

Cook rice in rice cooker or on the stove per package instructions.
Heat 2 tablespoons olive oil in a skillet over medium heat and fry eggs over easy; remove to a plate. Heat remaining olive oil in a large skillet over medium-high heat. Add carrots, mushrooms, and zucchini to skillet and saute for 4 minutes. Add spinach, bean sprouts, 2-tablespoons soy sauce, 1-tablespoon chili-garlic sauce, 1-tablespoon honey, stock, and 2-tablespoons sesame oil; saute for 1 minute.
Meanwhile, combine 1 tablespoon soy sauce, 1 tablespoon chili-garlic sauce, 1-tablespoon honey and vinegar together in a small bowl.
Place cooked rice in large family-style serving bowl and arrange vegetables on top. Position eggs across top, drizzle with honey-vinegar sauce and sprinkle with sesame seeds