Spicy Stir Fried Veggie Rice Bowls


Sometimes my body just tells me I need a giant bowl of vegetables for dinner. This usually happens after a weekend of indulging myself- just like it did this Sunday post Halloween candy/red wine extravaganza. I woke up on November 1st with a mild headache and system that was telling me to load up on vegetables to reset and restore. I listened, whipped up these simple rice bowls, and was very pleased with my delicious and nutritious dinner! This is one of my favorite kinds of recipes- one that really *isn’t* a strict recipe. You can swap in all sorts of vegetables! Also, try the stir fry over different cooked grains (farro or barley would be tasty) or skip the carbs all together by omitting the rice- you may want to add some extra kale or spinach in this case. I love stir fried vegetables on their own, but I feel the rice and fried egg add just enough heartiness to make this a satisfying yet light meal. This is loosely inspired by Korean bibimbap: a rice based dish consisting of various cooked vegetables, an egg, sometimes meat, and a spicy, savory sauce. My version is a little simpler but still delectable! Feel free to adjust the spice level to your taste, adding more or less sriracha as desired. This meal is a great way to clean out the produce drawer, by the way! It’s pretty amazing how intuitive our bodies are ... if we can take the time to tune in, we will often discover exactly what nourishment we are needing! Sometimes it’s a veggie loaded rice bowl and sometimes it may be a cookie- that’s ok too!!

INGREDIENTS

avocado oil (or other neutral, high heat tolerant cooking oil)

3 large scallions, white and light green parts only, thinly sliced

1 tbsp minced garlic (~2 plump cloves) 1 tbsp minced ginger (~1-1” piece, peeled)

1 large carrot, cut into matchsticks

8 oz shiitake mushrooms, stemmed and sliced

1-1/2 cup broccoli florets

1-1/2 cup Brussels sprouts, ends trimmed and halved ( if large, quartered)

1/2 red bell pepper, seeded and sliced

2 cups stemmed and chopped kale or baby spinach

2 large eggs

2 tsp soy sauce or tamari, divided

kosher salt

2 cups cooked brown or white rice


SAUCE 3 tbsp soy sauce or tamari

1 tbsp unseasoned rice vinegar

1 tbsp sesame oil

2 tsp honey

2 tsp Sriracha sauce (or to taste)


FOR SERVING sriracha, sliced scallions, and/or toasted sesame seeds


INSTRUCTIONS

Whisk sauce ingredients together in a small bowl or measuring cup and set aside.

Heat 2 tbsp of oil in a wok or cast iron skillet over medium high heat. When hot, add the ginger, garlic and scallions and cook 1 min, stirring often. Add the carrots and mushrooms to the pan, season with a pinch of salt, and stir fry 2 min more. Add 1-2 more tbsps of oil and toss in the broccoli, brussels sprouts, pepper and another pinch of salt. Stir fry another 3-5 minutes or so, until the veggies are starting to soften and brown at the eges. Stir them occasionally as they cook- but don’t disturb too much or you won’t get those delicious brown bits! Add the kale or spinach to the vegetables to cook down 2 minutes more, until wilted. Pour over the sauce and toss to coat. Remove the pan from the heat.

Meanwhile, heat 1 tbsp oil in a separate non stick skillet over medium heat. When the oil is hot, crack the eggs in to fry. Drizzle 1 tsp soy sauce over each yolk. Fry the eggs until the whites are fully set but the yolks are still runny- you can carefully spoon some hot oil over the whites and/or place a lid over your pan as they fry to get this to happen more quickly. Transfer the eggs to a plate when they are done so that they don’t overcook, being cautious not the break the yolks.


To assemble, spoon 1 cup of cooked rice into the bottom of a shallow bowl. Add some veggies on top followed by one fried egg. Garnish with more sriracha, some sliced scallions and toasted sesame seeds of desired. Repeat with the second bowl and serve hot, breaking the yolk open with chopsticks to coat the ingredients underneath. Enjoy!





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