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Miso Mushroom & Brown Rice Bowls

with Spicy Mayo & Fried Eggs

35 MIN

2 Servings

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Keep it Vegetarian

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.
10-18 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

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

Vegetarian

Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Mushrooms
½ cup Brown Rice
1 Tbsp Sweet White Miso Paste
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

step-by-step

instructions

Cook Along

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.

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.

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!