Confession: I love rice. White jasmine rice specifically. It was the basis of nearly every meal of my childhood: an Asian rice bowl consisting of white rice served and a heaping of vegetables flavored with bits of meat. Nutritionists may tell you white rice is not as healthy as other whole grains or it’s bran filled counterpart. But it still provides comfort to nourish the soul.
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Over the years, I’ve come to appreciate well cooked brown rice and the heartiness it provides a meal. And, my childhood dinner structures continue to permeate my cooking. Vegetables, served over whole grains. (Or with whole wheat pasta.)
Mushrooms and spinach cook quickly in this Asian rice bowl that is flavor packed with ginger and garlic. Tamari and sesame round out the punchy spices. Adding the toasted sesame oil at the end helps preserve the toasted flavor. I usually add a fried egg for extra protein and a dash of sriracha. (A gooey yolk makes the dish extra saucy.) It’s an easy dinner that’s ready in the time it takes to cook rice and perfect for leftovers.
Asian Rice Bowl
- 1 cup short grain brown rice
- 1 3/4 cup water
- 1/8 teaspoon salt
- 1 tablespoon canola oil
- 1/2 medium onion, diced (about 1 cup)
- 1/4 teaspoon salt
- 2 cloves garlic, minced
- 3 cups packed fresh spinach
- 2 cup diced cremini mushrooms
- 1 tablespoons fresh grated ginger
- 1 teaspoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- Green onions, for topping
- Sesame seeds, for topping
- Sriracha, optional
- Fried egg, optional
To cook the rice, combine brown rice, water and salt in a pot. Bring to boil uncovered over high heat. Reduce heat to low, cover, and let simmer for 40 to 45 minutes until water has been completely absorbed. Remove from heat and let rest 10 minutes before serving.
While rice is cooking, heat canola oil in a large pan over medium heat. Add onion, salt and stir, cooking for 5 minutes until onions are fragrant and translucent.
Add mushrooms, garlic, ginger and tamari to the pan. Cook until mushrooms are slightly browned. Add spinach and cook until wilted.
Remove from heat and pour sesame oil over vegetables. Mix well. Serve vegetables over a bowl of rice with green onions and sesame seeds.
I usually make a double batch of rice to keep in the fridge or freezer for use later in the week. I love this ginger grater (<-affiliate) to retain the juices and microplane zesters (<-affiliate) are also very useful for grating ginger.
Keep it vegan and leave out the eggs. Scrambled tofu or fried tempeh would be great swaps.
Check the Fridge
Don’t have spinach? Don’t run to the store! You can easily replace the spinach with chard or cabbage.
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