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.


★★★★★ 1 vote

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

How to Make Korean-style Vegetable Rice Bowl


  1. Cook rice in rice cooker or on the stove per package instructions.
  2. 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.
  3. Meanwhile, combine 1 tablespoon soy sauce, 1 tablespoon chili-garlic sauce, 1-tablespoon honey and vinegar together in a small bowl.
  4. 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

Printable Recipe Card

Show 3 Comments & Reviews