Korean Rice Bowl

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

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