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Stir-Fry Rice Bowl Recipe
Stir-Fry Rice Bowl Recipe photo by Taste of Home
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Stir-Fry Rice Bowl Recipe

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My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

1 serving: 305 calories, 11g fat (2g saturated fat), 186mg cholesterol, 364mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

Directions

  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, one 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. Yield: 4 servings.
Originally published as Stir-Fry Rice Bowl in Simple & Delicious August/September 2014

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Stir-Fry Rice Bowl

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
erindumont59 User ID: 988994 265895
Reviewed May. 12, 2017

"This was hit with my family. Though I normally prepare my own vegetables, I used a packaged mix of fresh broccoli, cauliflower, and carrots, and added some fresh snap peas. The recipe is so versatile, one could use nearly any combination. Everyone liked it so well, we had this 2 nights in row. Thanks for the great recipe!"

MY REVIEW
schamberlain User ID: 8299832 265462
Reviewed May. 2, 2017

"This is yummy! I doubled the sauce but next time i will quadruple it."

MY REVIEW
gina.kapfhamer User ID: 8717427 261646
Reviewed Feb. 21, 2017

"Beautiful dinner, perfect recipe for Instagram!"

MY REVIEW
misspk User ID: 654703 215005
Reviewed Dec. 15, 2014 Edited Dec. 16, 2014

"My husband loves spicy stir-fry dishes so when I saw the photo of this recipe I had to try it. The ingredients are staples in my kitchen, so it was easy for me to make right away. I agree that the addition of the poached egg in place of meat was great. The creaminess of the yoke complimented the spice from the chili paste. A delicious, low-calorie, nutritious, quick dinner that we will repeat!"

MY REVIEW
misspk User ID: 654703 215004
Reviewed Dec. 15, 2014 Edited Dec. 16, 2014

"My husband loves spicy stir-fry meals and the photo of this caught my eye immediately. The ingredients were staples in my kitchen, so I had to try it. I agree that the addition of a poached egg in place of meat was great. The yoke added a creaminess that complimented the heat from the chili paste. A fast, nutritious, and very yummy meal."

MY REVIEW
Beema User ID: 446601 190438
Reviewed Jul. 6, 2014

"I make a lot of stir fry, so this recipe was right down my alley. The interesting thing is the addition of a poached egg on top... I really like that idea, and as a volunteer field editor, I will rate this four stars."

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