korean-style vegetable rice bowl
The delicious combination of a spicy vegetable mixture served over brown rice makes this a healthy and easy dinner.
prep time
30 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 1/4 cups whole grain brown rice
- 4 tablespoons olive oil, divided use
- 2 large eggs
- 2 medium carrots, julienne
- 1 cup crimini mushrooms
- 1 medium zucchini, cut in thin strips
- 1 cup baby spinach
- 1 cup mung bean sprouts
- 3 tablespoons soy sauce, divided use
- 2 tablespoons chili-garlic sauce, divided use
- 2 tablespoons honey, divided use
- 2 tablespoons vegetable stock
- 2 tablespoons toasted sesame oil
- 2 teaspoons rice vinegar
- 2 tablespoons toasted sesame seeds for garnish
How To Make korean-style vegetable rice bowl
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Step 1Cook rice in rice cooker or on the stove per package instructions.
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Step 2Heat 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.
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Step 3Meanwhile, combine 1 tablespoon soy sauce, 1 tablespoon chili-garlic sauce, 1-tablespoon honey and vinegar together in a small bowl.
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Step 4Place 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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