Ingredients
- null 2 cups RiceSelect® Jasmine Rice
- null 2 tbsp tamari
- null 4 tsp sesame oil, divided
- null 1 tsp rice vinegar
- null 1 tsp maple syrup
- null 1 garlic clove, finely minced
- null 2 eggs
- null 1 small zucchini, julienned
- null 1/2 tsp salt, divided
- null 1 medium carrot, julienned
- null 1 cup spinach
- null 1/2 cup bean sprouts
- null 5 shiitake mushrooms, sliced
- null 1 tbsp vegetable oil
- null 2 green onions, sliced
- null Toasted sesame seeds, for garnish
Instructions
- Prepare rice according to package directions.
- In a small bowl, whisk tamari, 1 tsp sesame oil, rice vinegar, maple syrup, and garlic together. Set aside.
- In a large skillet, heat sesame oil over medium heat. Sauté zucchini with 1/8 tsp of salt for 2 minutes. Set aside. Repeat with carrots, spinach, and mushrooms. Lightly sauté bean sprouts for 1 minute.
- In a small pan, heat vegetable oil over medium-low heat. Cook for 3 minutes, until the whites are firm, but the yolks are still runny.
- Assemble bowl with rice first, followed by placing each vegetable in its on section. Drizzle with tamari sauce. Top with egg, sesame seeds, and green onions.