Korean-style veggie rice bowl
Servings
2
Servings
2
Ingredients
  • 1/2cup brown riceuncooked
  • 2tsp tamarigluten free soy sauce
  • 2tsp sesame oil
  • 1/4 red onionfinely sliced
  • 1cup mushroomssliced
  • 1 medium carrotgrated
  • 1/2cup bean sprouts
  • 1/3cup Sauerkraut
  • 2 free-range eggs
  • 1tbsp black or white sesame seeds
Instructions
  1. Cook rice according to packet directions. Add tamari to the rice and stir through to combine.
  2. Heat half of the sesame oil in a frying pan or wok over medium-high heat. Add the onion and mushrooms and stir fry for 2-3 minutes or until tender.
  3. Place tamari rice in a bowl with the onion and mushroom mixture on top in one section. Place carrot, bean sprouts and sauerkraut in other sections of the bowl. Heat the remaining sesame oil in the pan or wok and fry the egg for 2-3 minutes or until cooked to your liking.
  4. Place egg on top of the rice and veggie bowl and sprinkle everything with sesame seeds to serve.
Recipe Notes

438 calories per serve

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Korean-style veggie rice bowl
Korean-style veggie rice bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Asian
Servings
Ingredients
  • 1/2 cup brown rice uncooked
  • 2 tsp tamari gluten free soy sauce
  • 2 tsp sesame oil
  • 1/4 red onion finely sliced
  • 1 cup mushrooms sliced
  • 1 medium carrot grated
  • 1/2 cup bean sprouts
  • 1/3 cup Sauerkraut
  • 2 free-range eggs
  • 1 tbsp black or white sesame seeds
Cuisine Asian
Servings
Ingredients
  • 1/2 cup brown rice uncooked
  • 2 tsp tamari gluten free soy sauce
  • 2 tsp sesame oil
  • 1/4 red onion finely sliced
  • 1 cup mushrooms sliced
  • 1 medium carrot grated
  • 1/2 cup bean sprouts
  • 1/3 cup Sauerkraut
  • 2 free-range eggs
  • 1 tbsp black or white sesame seeds
Korean-style veggie rice bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook rice according to packet directions. Add tamari to the rice and stir through to combine.
  2. Heat half of the sesame oil in a frying pan or wok over medium-high heat. Add the onion and mushrooms and stir fry for 2-3 minutes or until tender.
  3. Place tamari rice in a bowl with the onion and mushroom mixture on top in one section. Place carrot, bean sprouts and sauerkraut in other sections of the bowl. Heat the remaining sesame oil in the pan or wok and fry the egg for 2-3 minutes or until cooked to your liking.
  4. Place egg on top of the rice and veggie bowl and sprinkle everything with sesame seeds to serve.
Recipe Notes

438 calories per serve