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These Korean-style rice bowls are fully loaded with piles of fresh veggies. Slide a sunny egg on top, drizzle with chile sauce, and give it a good stir.
What You Get
Pre-washed baby spinach
Cooked white rice
Togarashi (Japanese seasoning)
What You’ll Need
Salt and freshly ground pepper
Sesame oil (optional)
Makes 3 servings
15 minutes active time
20 minutes total time
Cut the trumpet mushrooms lengthwise into quarters.
In a large cast-iron skillet or nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the spinach, along with a splash of water and a pinch of salt, and cook until wilted, 2 to 3 minutes. Transfer to a plate. Return the pan to the heat, and warm 1 teaspoon vegetable oil. Add 1 cup of the carrots, season with a pinch of salt, and cook until just tender, about 1 minute. Add to the plate. Return the pan to the heat, and warm 2 tablespoons vegetable oil. Add the mushrooms, season with salt, and sauté until golden brown, 5 minutes. Add to the plate.
In the same pan over medium-high heat (do not wipe out), warm 2 tablespoons vegetable oil. Crack 3 eggs into the pan and season with salt and pepper. Fry until the whites are set and starting to brown around the edges but the yolks are still runny, 2½ to 3 minutes for sunny-side up.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls, and top with piles of the spinach, carrots, and mushrooms. Slide an egg onto each serving of rice. Drizzle with sesame oil, if you have any on hand, and plenty of gochujang sauce. Sprinkle with togarashi and serve warm.
Contains: eggs, soy.