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

Miso Mushroom & Brown Rice Bowls

with Spicy Mayo & Fried Eggs

35 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Flank Steaks
    add two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • add Flank Steaks

    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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Miso Mushroom & Brown Rice Bowls with Spicy Mayo & Fried Eggs
    Title
    • 2 Flank Steaks
    • 2 Pasture-Raised Eggs
    • ½ lb Mushrooms
    • 1 Tbsp Sweet White Miso Paste
    • ½ cup Brown Rice
    • 10 oz Baby Bok Choy
    • 2 Tbsps Mayonnaise
    • 2 tsps Gochujang
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    Cook the rice
    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.

    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 browned and coated. 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.

    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Fry the eggs & serve your dish
    6 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the cooked mushrooms, cooked bok choy, sliced steaks, 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 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. 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 browned and coated. 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
    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    6 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the cooked mushrooms, cooked bok choy, sliced steaks, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!  

    Fry the eggs & serve your dish
    Browse Steps
    1 of 6