Miso Veggie and Rice Bowls
These Veggie bowls are not only delicious and satisfying, they are healthy too.
Ingredients
- ½ cup brown rice
- olive oil cooking spray may substitute with other cooking spray
- ½ lb mushrooms
- 1 Tbsp Light (sweet) Miso Paste
- 10 oz baby bok choy
- 1 clove garlic
- 1 tsp sesame oil
- 2 eggs
- 1 drizzle SIr Kensington's Gochujang Everything sauce
Instructions
- Wash the brown rice, then cook according to instructions on the package.
- While the rice is cooking, cook the mushrooms:Wash and de-stem the mushrooms. Cut them in half. Warm a frying pan to medium heat, spray the pan with a light layer of cooking spray. Add the mushrooms and saute for about 5 min. Add the Miso Paste to the frying pan, stir to coat completely. Cook an additional 1 minute. Transfer to a bowl and set aside.
- In the same frying pan, cook the bok choy and garlic: Clean and chop the bok choy, separating the white stems from the green leaves. Peel and mince the garlic clove. Warm the frying containing the flavors from the miso and mushrooms, spray with a light layer of cooking oil. Add the white stems of the bok choy; stir and cook for about 2 min. Add to the frying pan the green leaves of the bok choy and the chopped garlic. Season with a pinch of salt. Cook until the leaves are wilted. Transfer to a bowl and set aside.
- Wipe the frying pan clean and cook the eggs:Warm the frying pan to medium heat. Add the sesame oil. Crack the eggs into the pan and cook over easy or over medium, depending on how runny you like the yolks. Remove from heat.
- Assemble the rice bowls into two portions. Place half of the cooked rice into each bowl, divide the mushrooms into each, then the bok choy, top each with one egg. Drizzle with Gochujang. Enjoy.