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Stir-Fry Rice Bowl Recipe

Stir-Fry Rice Bowl Recipe

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. 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

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.

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.

Reviews for Stir-Fry Rice Bowl

Sort By :
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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Wine Pairings

Light-Bodied Red Wine

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