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

Stir-Fry Rice Bowl Recipe

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4.5 3
Publisher Photo
My meatless version of Korean bibimbap is tasty, pretty, and easy to tweak for different spice levels. Koreans usually eat this rice dish with some beef, but I only topped it with an egg. —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 equals 305 calories, 11 g fat (2 g saturated fat), 186 mg cholesterol, 364 mg sodium, 40 g carbohydrate, 4 g fiber, 12 g 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

Nutritional Facts

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

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
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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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