korean-style vegetable rice bowl

★★★★★ 1 Review
frosty41 avatar
By Devon Delaney
from Westport, CT

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

serves 4
prep time 30 Min
cook time 20 Min

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
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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

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