Name: Stir-Fry Rice Bowl
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stir-Fry Rice Bowl

1. 1 tablespoon canola oil -

2. 2 medium carrots, julienned -

3. 1 medium zucchini, julienned -

4. 1/2 cup sliced baby portobello mushrooms -

5. 1 cup bean sprouts -

6. 1 cup fresh baby spinach -

7. 1 tablespoon water -

8. 1 tablespoon reduced-sodium soy sauce -

9. 1 tablespoon chili garlic sauce -

10. 4 large eggs -

11. 3 cups hot cooked brown rice -

12. 1 teaspoon sesame oil -

How to cook deliciously - Stir-Fry Rice Bowl

1. Stage

In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir for 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. Stage

Place 2-3 in. water in a large skillet with a high side. 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. Stage

Cook, uncovered, 3-5 minutes or until the egg whites are completely set and the yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

4. Stage

Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.