2 cups cooked brown or white rice
2 tablespoons Kikkoman® Less Sodium Soy Sauce, divided
1½ tablespoons canola oil, divided
1 teaspoon Kikkoman® Sesame Oil
8 ounces baby Portobello mushrooms, sliced
5-ounce package baby spinach leaves
2 cloves garlic, minced
1 cup sliced purple cabbage
2 medium carrots, peeled and cut into matchsticks
½ red pepper, thinly sliced
4 large eggs
1 teaspoon chopped fresh cilantro to garnish (optional)
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce to garnish (optional)
Warm rice and stir in 1 tablespoon of the soy sauce. Set aside.
In a non-stick skillet, heat 1 tablespoon of the canola oil and sesame oils over medium-high heat for 1 minute. Stir in the mushrooms and sauté for 5-7 minutes until tender. Stir in 1 tablespoon of the soy sauce and cook another 1 to 2 minutes until soy sauce is evaporated. Transfer to a bowl and set aside. To the skillet add 1½ teaspoons of canola oil and the spinach. Sauté over medium-high heat for 2 minutes. Stir in the garlic and cook another 1 to 2 minutes or until spinach is wilted. Transfer to a bowl and set aside.
Carefully wipe out the skillet with a paper towel and spray with cooking oil. Fry 4 eggs over low heat until yolk is at desired firmness. To assemble your bowls, add ½ cup of rice to a bowl. Arrange cooked and raw vegetables on top of rice. Top with fried egg. Garnish with chopped fresh cilantro and a drizzle of sriracha sauce, if desired.
Recipe by Deborah Murphy, MS, RDN