Asian Rice Bowl
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
A hearty Asian rice bowl with spinach and mushrooms. Simple but flavorfully prepared with garlic and ginger.
Servings: 4 servings
Calories: 272 kcal
Ingredients
Rice
- 1 cup short grain brown rice
- 1 3/4 cup water
- 1/8 teaspoon salt
Vegetable Bowl
- 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
Instructions
-
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.
Recipe Notes
Seasoned Secret
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.
Vegan
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.