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Stir-Fry Rice Bowl

 Stir-Fry Rice Bowl
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
4 ServingsPrep/Total Time: 30 min.


  • 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 eggs
  • 3 cups hot cooked brown rice
  • 1 teaspoon sesame oil


  • 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.
  • 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.
  • Cook, uncovered, 3-5 minutes or until whites are completely set and

2 of 2

Stir-Fry Rice Bowl (continued)

Directions (continued)

  • yolks begin to thicken but are not hard. Using a slotted spoon, lift
  • eggs out of water.
  • Serve rice in bowls; top with vegetables. Drizzle with sesame oil.
  • Top each serving with a poached egg. Yield: 4 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.