Korean-Style Egg & Vegetable Skillet with Sesame Rice

Korean-Style Egg & Vegetable Skillet

with Sesame Rice

25 MIN
8 SmartPoints®
2 Servings
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From the Test Kitchen

This easy stovetop dish gets an exciting Korean twist from gochujang, which lends deliciously spicy and umami (or savory) flavor to the tomato-based sauce used to simmer our vegetables and eggs. We’re serving it all over a bed of rice, which gets rich, nutty flavor and pleasant crunch from the addition of sesame oil and seeds.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Korean-Style Egg & Vegetable Skillet with Sesame Rice
Title
  • 2 Pasture-Raised Eggs
  • 1 15-Ounce Can Crushed Tomatoes
  • ½ cup Jasmine Rice
  • 4 oz Grape Tomatoes
  • 4 oz Cremini Mushrooms
  • 4 oz Sweet Peppers
  • 2 Scallions
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Vegetable Demi-Glace
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Gochujang
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Place in a bowl; add the sliced white bottoms of the scallions. Halve the fresh tomatoes

Cook the vegetables:
3 Cook the vegetables:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook without stirring, 3 to 4 minutes, or until browned. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved fresh tomatoes; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. 

Make the sauce & cook the eggs:
4 Make the sauce & cook the eggs:

To the pan, add the canned tomatoes (carefully, as the liquid may splatter), demi-glace, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Using a spoon, create two shallow wells in the center of the cooked vegetables and sauce. Crack an egg into each well; season with salt and pepper. Cover the pan with foil and cook 4 to 6 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. 

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

While the eggs cook, to the pot of cooked rice, add the sesame seeds and remaining sesame oil. Stir to combine. Serve the finished rice topped with the cooked eggs, vegetables, and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Place in a bowl; add the sliced white bottoms of the scallions. Halve the fresh tomatoes

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook without stirring, 3 to 4 minutes, or until browned. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved fresh tomatoes; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. 

4 Make the sauce & cook the eggs:

To the pan, add the canned tomatoes (carefully, as the liquid may splatter), demi-glace, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Using a spoon, create two shallow wells in the center of the cooked vegetables and sauce. Crack an egg into each well; season with salt and pepper. Cover the pan with foil and cook 4 to 6 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. 

Make the sauce & cook the eggs:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

While the eggs cook, to the pot of cooked rice, add the sesame seeds and remaining sesame oil. Stir to combine. Serve the finished rice topped with the cooked eggs, vegetables, and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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