Revitalizing Korean Vegetable Rice Bowl

Allergens

Eggs

Ingredients

• 2 cups cooked brown rice
• 1 cup spinach, chopped
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, spiralized
• 1/4 cup edamame, shelled and steamed
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 2 poached eggs
• 1 tbsp sesame seeds, toasted

Instructions

1. In a large bowl, combine the cooked brown rice with all the vegetables (spinach, shiitake mushrooms, carrots, zucchini, edamame, cucumber, and red bell pepper).
2. Gently toss the ingredients together to evenly distribute the flavors.
3. Divide the mixed vegetables and rice into four bowls.
4. Place a poached egg on top of each bowl, gently drizzling the yolk over the dish.
5. Sprinkle each bowl with green onions and toasted sesame seeds.

Chef’s Insight

The combination of lean proteins and nutrient-dense vegetables ensures this dish provides lasting energy and satiety.

Notes

The brown rice adds a wholesome base to the dish, while the vegetables provide essential nutrients for energy and vitality.