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
+$6.95/serving 2 Servings
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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.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    ingredients
    Miso Mushroom & Brown Rice Bowls with Spicy Mayo & Fried Eggs
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 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 & shrimp
    3 Cook the mushrooms & shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. 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, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the seasoned shrimp. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the miso paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until coated and the shrimp are opaque and cooked through. 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 and shrimp, 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 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 & shrimp
    3 Cook the mushrooms & shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. 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, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the seasoned shrimp. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the miso paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until coated and the shrimp are opaque and cooked through. 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 and shrimp, cooked bok choy, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!

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