New & Notable

Kimchi & Vegetable Rice Bowls

with Fried Eggs & Spicy Mayo

40 MIN

4 Servings

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Keep it Vegetarian

From the Test Kitchen

For these savory vegetarian bowls, we’re stirring sautéed bok choy into white rice, then topping it with tender mushrooms cooked in a sweet miso paste, cucumbers mixed with kimchi, and a rich fried egg. It's all brought together with a drizzle of spicy gochujang mayo and a sprinkle of crunchy sesame seeds.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Pasture-Raised Eggs
1 cup Long Grain White Rice
½ lb Mushrooms
1 Tbsp Sweet White Miso Paste
15 oz Baby Bok Choy
¼ cup Mayonnaise
2 tsps Gochujang
3 Tbsps East Asian-Style Sautéed Aromatics
2 Persian Cucumbers
⅓ cup Kimchi
1 Tbsp Vegetarian Ponzu Sauce
⅓ cup Crispy Onions
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Lay the cucumbers flat on a cutting board; smash with the back of a wooden spoon to break slightly into uneven pieces; then cut crosswise into 1-inch pieces. Place in a bowl. Add the kimchi; season with salt and pepper. Stir to combine. In a separate bowl, combine the mayonnaise and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the miso paste and 2 tablespoons of warm water.

3 Cook the mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the miso mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the mushrooms are browned and coated. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the bok choy & finish the rice

To the same pan, carefully add the sautéed aromatics. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the chopped bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped bok choy leaves and ponzu sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to the pot of cooked rice; stir to combine. Cover to keep warm. Rinse and wipe out the pan.

5 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished rice topped with the cooked mushrooms, cucumber-kimchi salad, and fried eggs. Drizzle with the spicy mayo. Garnish with the crispy onions and sesame seeds. Enjoy!