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Miso Mushroom & Brown Rice Bowls
with Spicy Mayo & Fried Eggs
35 MIN
+$3.99/serving
2 Servings
From the Test Kitchen
For these savory vegetarian bowls, we’re topping brown rice with tender mushrooms cooked with sweet miso paste, sautéed asparagus and aromatics, and a rich fried egg—all brought together with a drizzle of spicy gochujang mayo and a sprinkle of crunchy sesame seeds.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories810 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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2 Pasture-Raised Eggs
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½ cup Brown Rice
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4 oz Mushrooms
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12 oz Asparagus
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1 Tbsp Sweet White Miso Paste
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2 Tbsps Mayonnaise
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2 tsps Gochujang
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1 Tbsp Mirin (Salted Cooking Wine)
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3 Tbsps East Asian-Style Sautéed Aromatics
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1 tsp Black & White Sesame Seeds
step-by-step
instructions
1
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups 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. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). 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.
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 browned and coated. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken & asparagus
Pat the chicken dry with paper towels; season with salt and pepper. 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 seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the asparagus pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the asparagus is softened and the chicken is browned and cooked through. Transfer to a bowl. 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 cooked rice topped with the cooked mushrooms, cooked chicken and asparagus, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!
1
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups 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. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). 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.
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 browned and coated. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken & asparagus
Pat the chicken dry with paper towels; season with salt and pepper. 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 seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the asparagus pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the asparagus is softened and the chicken is browned and cooked through. Transfer to a bowl. 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 cooked rice topped with the cooked mushrooms, cooked chicken and asparagus, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!
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