Prep Time: 5 min. Cook Time: 10 min. Total Time: 15 min. Servings: 4-5
Use: Basmati White & Brown, Long Grain White & Brown, & Himalayan Nature
½ teaspoon rice vinegar
½ cucumber, thinly sliced
1¼ teaspoons sesame oil, divided
1 cup fresh mung bean sprouts
1 cup shredded carrots
4 cups baby spinach chopped
½ teaspoon tamari/soy sauce
2 cups cooked rice of choice
2 fried eggs, or 1 cup cubed baked/pan fried tofu
4 ounces sauteed mushrooms (shiitake or preferred) (optional)
1-2 tbsp gochujang (drizzle to your taste)
Chopped scallions (optional)
In a small bowl, mix the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
In a small saucepan, bring water to a boil.
Add in the bean sprouts and cook for about a minute.
Drain and set aside.
Heat 1/2 tsp of sesame oil in a medium pan over medium-high heat.
Add in the carrots and a pinch of salt to taste.
Stir and cook for about 2-3 minutes until soft.
Remove from heat and set aside.
In the same skillet, add more sesame oil and heat it up on medium-high.
Add in chopped spinach and tamari/soy sauce.
Cook for about 30 seconds - 1 minute until it wilts.
Remove from heat and squeeze excess water.
Assemble portioned bowls of rice, cucumber, carrots, bean sprouts, and spinach.
Top with a fried egg or baked tofu.
Add additional vegetables (like mushrooms) if you would like.
Sprinkle sesame seeds and scallions (choice).
Drizzle gochujang paste.
Serve with kimchi on the side (optional) and enjoy!