July 21, 2021
Categories: Carrot, Mushrooms, Korean Brunch, Gluten-Free, Non-Dairy, Vegetarian, more
"A Korean recipe. Prep time is cook time."
- Serving Size: 1 (537.6 g)
- Calories 468.8
- Total Fat - 13.3 g
- Saturated Fat - 2.9 g
- Cholesterol - 208.3 mg
- Sodium - 1821.9 mg
- Total Carbohydrate - 74.1 g
- Dietary Fiber - 8.1 g
- Sugars - 8.8 g
- Protein - 12.5 g
- Calcium - 189.3 mg
- Iron - 3 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Get out a medium pot and cook the rice according to package directions.
While the rice is cooking bring 2 cups water to boil on high in a large skillet. Add in the spinach. Cook, stirring constantly, until the spinach is wilted. Drain.
Squeeze the spinach dry, using a paper towel.
Dry the skillet and pour in 1 1/2 teaspoons of the oil. Put in the carrots, cooking on medium high for about 3 minutes.
Next add the garlic and the white part of the scallions. Cook for 1 minute.
Add the mushrooms and cook for 4 minutes longer.
Finally, add the cucumber and cook for 3 minutes, or until they are softened.
Add the soy sauce to the spinach. Mix together. In a bowl, add the spinach to the vegetables and mix it all together.
In a skillet, heat the 3/4 teaspoon oil on medium high. Add in the eggs, reducing the heat to medium. Cook until the white parts are done. Leave the yolk runny if possible.
Put the cooked rice into individual bowls. Add the vegetables, then the eggs.
Drizzle some sesame oil on top, then add the green part of the scallions.
Serve with sriracha on the side if desired.
No special items needed.