Korean Rice Bowl

A Korean rice bowl packed with goodies - veggies, fried egg, rice and toasted sesame seeds, plus a yummy sauce. Include sriracha for a chilli kick.

Vegetable Fried Rice with Spicy Sriracha Sauce

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Servings: 4

Scale Recipe:

1x 2x 3x

Serves: 4

★ ★ ★ ★ ★

Average Rating: 0 stars

Ingredients:

• 1.5 cup short-grain organic white rice, rinsed (soaking for 12-24 hours to speed cooking is optional*)
• 3 cups water (if rice was soaked, reduce water by about 1/4 cup (60 ml) as recipe is written)
• 2 pinch sea salt
• 4 tsp sriracha (this will add spice, so omit if you would like to keep this mild)
• 2 tsp white miso paste
• 2 tsp toasted sesame seeds
• 2 tsp cider vinegar
• 4 tsp tamari
• 4-6 Tbsp olive oil, DIVIDED
• 6 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or spinach)
• 2 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
• 4 stalks green onion, sliced on an angle
• 4 cloves garlic, minced
• 4 Tbsp tamari DIVIDED
• 4 large eggs
• 4-8 Tbsp Sauce
• Kimchi (optional)
• Toasted or raw sesame seeds (optional)

Instructions:

1. Optional: If soaking rice, rinse, drain, and add to a mixing bowl and cover with cool water. Soak for 12 hours or overnight. For a quicker soak, cover in hot water for 1 hour. Then rinse and drain.
2. To a medium saucepan, add cooking water (if you soaked your rice, start with 1 ¼ cups water as recipe is written), rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Soaked rice generally takes less time to cook. Unsoaked rice can take up to 30 minutes or more. Keep covered and set aside.
3. In the meantime, prepare sauce by adding ingredients in a bowl and whisking until well combined.
4. While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of olive oil or enough to just coat the pan.
5. Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of tamari. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. We cooked the zucchini first, then carrots, green onion, bean sprouts, and spinach. Add more oil to the pan as needed between vegetables. Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
6. To cook eggs, heat the same pan over medium heat. Once hot, add a little more oil, and carefully crack eggs. Cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
7. To serve, divide desired amount of rice between serving bowls and top with portions of cooked veggies and egg.
8. Serve with 1-2 Tbsp prepared sauce, kimchi (optional), and a dash of sesame seeds (optional). Once your egg and sauce are added, use a spoon or your chopsticks to stir everything together and mix the flavours.
9. Note: Not freezer-friendly.

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