Miso Mushroom & Brown Rice Bowls with Spicy Mayo & Fried Eggs
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Miso Mushroom & Brown Rice Bowls

with Spicy Mayo & Fried Eggs

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

For these savory vegetarian bowls, we’re topping brown rice with tender mushrooms cooked with sweet miso paste, sautéed bok choy and aromatics, and a rich fried egg—all brought together with a drizzle of spicy gochujang mayo and a sprinkle of crunchy sesame seeds.
9-17 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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Nutrition Label
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fresh
ingredients
Miso Mushroom & Brown Rice Bowls with Spicy Mayo & Fried Eggs
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Brown Rice
  • ½ lb Mushrooms
  • 10 oz Baby Bok Choy
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Mayonnaise
  • 2 tsps Gochujang
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Stir in the mirin.

Prepare the ingredients
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. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Cook the mushrooms
3 Cook the mushrooms

In a medium 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 paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the mushrooms are coated and browned. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

Cook the bok choy
4 Cook the bok choy

To the same pan, add the sautéed aromatics (carefully, as the liquid may splatter). 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; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl. Rinse and wipe out the pan.

Fry the eggs & serve your dish
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 cooked rice topped with the cooked mushrooms, cooked bok choy, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Stir in the mirin.

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. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Prepare the ingredients
Cook the mushrooms
3 Cook the mushrooms

In a medium 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 paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the mushrooms are coated and browned. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the bok choy

To the same pan, add the sautéed aromatics (carefully, as the liquid may splatter). 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; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl. Rinse and wipe out the pan.

Cook the bok choy
Fry the eggs & serve your dish
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 cooked rice topped with the cooked mushrooms, cooked bok choy, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!

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