KOREAN-STYLE VEGETABLE RICE BOWL

Korean-style Vegetable Rice Bowl image

Provided by Devon Delaney

Time 50m

Number Of Ingredients 15

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1 1/4 c whole grain brown rice
4 Tbsp olive oil, divided use
2 large eggs
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

Steps:

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