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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
Cooking spray
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


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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