korean-style vegetable rice bowl
(1 rating)
The delicious combination of a spicy vegetable mixture served over brown rice makes this a healthy and easy dinner.
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
20 Min
Ingredients For korean-style vegetable rice bowl
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1 1/4 cwhole grain brown rice
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4 Tbspolive oil, divided use
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2 lgeggs
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2 mdcarrots, julienne
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1 ccrimini mushrooms
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1 mdzucchini, cut in thin strips
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1 cbaby spinach
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1 cmung bean sprouts
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3 Tbspsoy sauce, divided use
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2 Tbspchili-garlic sauce, divided use
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2 Tbsphoney, divided use
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2 Tbspvegetable stock
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2 Tbsptoasted sesame oil
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2 tsprice vinegar
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2 Tbsptoasted sesame seeds for garnish
How To Make korean-style vegetable rice bowl
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1Cook rice in rice cooker or on the stove per package instructions.
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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