There’s no ordinary rice to be found in this recipe. Instead, our chefs used nutty-flavored red rice to bulk up the stir-fry. Not only is it jam-packed with fiber and iron, but it also lends a magazine-worthy finish to this vibrantly colored bowl.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shredded Red Cabbage
White Wine Vinegar
Soy Sauce(ContainsSoy, Wheat)
Bring 2¼ cups salted water to a boil in a medium pot. Once boiling, add rice. Cover and reduce to a low simmer until tender, about 20 minutes. Keep covered until meal is ready.
Wash and dry all produce. Mince garlic. Thinly slice scallions, keeping greens and whites separate. Thinly slice mushrooms.
Start the stir-fry: Heat 1 TBSP butter in a large pan over medium-high heat. Add mushrooms and toss until softened, 3-4 minutes. Add scallion whites, cabbage, and a drizzle of olive oil. Toss until tender and slightly browned, 3-5 minutes. Season with salt and pepper.
Add spinach and a drizzle of olive oil to pan. Toss until wilted, 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Add white wine vinegar, and cook until liquid evaporates, about 1 minute. Season with salt and pepper.
Once rice is done, fluff with a fork. Toss into pan with veggies and a drizzle of olive oil. Season with salt and pepper. Increase heat to high. Crack eggs into pan, and stir until eggs are cooked and thoroughly combined, 2-3 minutes.
Serve: Divide stir-fry between plates, and sprinkle with scallion greens. Drizzle with soy sauce and Sriracha, to taste. Enjoy!