home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Red Rice Bowl

Red Rice Bowl

with Mushrooms, Spinach, and Cabbage

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 2.7 / 4out of 2000 ratings
Read more

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.

Tags:Gluten freeVeggieVeggie

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup

Red Rice

4 ounce

Button Mushrooms

4 ounce

Shredded Red Cabbage

5 ounce


2 clove


2 unit


2 unit



2 tablespoon

White Wine Vinegar

1 ounce

Soy Sauce


1 teaspoon


Not included in your delivery

1 tablespoon



1 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2515 kJ
Calories601 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate88 g
Sugar6 g
Dietary Fiber8 g
Protein21 g
Cholesterol291 mg
Sodium747 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Cook the rice
Cook the rice

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.

Prep the remaining ingredients
Prep the remaining ingredients

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 the spinach
Add the spinach

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.

Finish the stir-fry
Finish the stir-fry

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!