Korean Rice Bowl

Name: Korean Rice Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cups sushi rice; 1/4 cup rice vinegar; 3 tablespoons low-sodium soy sauce; 1 tablespoon peeled minced fresh ginger; 2 cloves garlic minced; 1 tablespoon cornstarch; 2 teaspoons sesame oil; 2 teaspoons chili-garlic paste (such as Sriracha); 1 cup zucchini cut into matchsticks; 1 cups mushrooms thinly sliced; 1 cup shredded carrots; 4 oz ground beef

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 1/2 cups sushi rice 1/4 cup rice vinegar 3 tablespoons low-sodium soy sauce 1 tablespoon peeled, minced fresh ginger 2 cloves garlic, minced 1 tablespoon cornstarch 2 teaspoons sesame oil 2 teaspoons chili-garlic paste (such as Sriracha) 1 cup zucchini, cut into matchsticks 1 cups mushrooms, thinly sliced 1 cup shredded carrots 4 oz ground beef

Directions

1. Prepare rice: Combine 2 cups water and rice in a medium, lidded saucepan. Bring to a soft boil. Cover and simmer over medium-low heat, 20 minutes. Remove from heat and let stand 10 minutes.

2. Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil and chili-garlic sauce. Set aside.

3. Coat a large nonstick skillet with nonstick cooking spray. Add vegetables and 3 tablespoons water. Cook over medium-high heat for 4 minutes, or until just softened. Remove to a bowl and keep warm.

4. Crumble beef into same skillet. Cook 5 minutes, breaking apart with a spoon. Add sauce mixture and cook 2 minutes.

5. Meanwhile, in a second skillet, fry eggs, if using: Coat skillet with nonstick spray; heat over medium to medium-high heat. Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables.

Serving Size:�4 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving