Stir-Fry Rice Bowl Recipe

Name: Stir-Fry Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 medium carrots, julienned; 1 medium zucchini, julienned; 1/2 cup sliced baby portobello mushrooms; 1 cup bean sprouts; 1 cup fresh baby spinach; 1 tablespoon water; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon chili garlic sauce; 4 large eggs; 3 cups hot cooked brown rice; 1 teaspoon sesame oil

Servings: persons

1 tablespoon canola oil
2 medium carrots, julienned
1 medium zucchini, julienned
1/2 cup sliced baby portobello mushrooms
1 cup bean sprouts
1 cup fresh baby spinach
1 tablespoon water
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili garlic sauce
4 large eggs
3 cups hot cooked brown rice
1 teaspoon sesame oil

1
In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.
2
Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
3
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4
Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.

722

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 medium carrots, julienned, 1 medium zucchini, julienned, 1/2 cup sliced baby portobello mushrooms, and more.

Yes, Stir-Fry Rice Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fry Rice Bowl

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