Red Rice Bowl

Name: Red Rice Bowl with Mushrooms, Spinach, and Cabbage
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 cup Red Rice; 4 ounce Button Mushrooms; 4 ounce Shredded Red Cabbage; 5 ounce Spinach; 2 clove Garlic; 2 unit Scallions; 2 unit Eggs; 2 tablespoon White Wine Vinegar; 1 ounce Soy Sauce; 1 teaspoon Sriracha; 1 tablespoon Butter; 1 tablespoon Olive Oil; unit Salt; unit Pepper

with Mushrooms, Spinach, and Cabbage

Recipe Development TeamPublished on October 06, 2016

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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-free

•Veggie

Allergens:

Eggs

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 cup

Red Rice

4 ounce

Button Mushrooms

4 ounce

Shredded Red Cabbage

5 ounce

Spinach

2 clove

Garlic

2 unit

Scallions

2 unit

Eggs

(Contains: Eggs)

2 tablespoon

White Wine Vinegar

1 ounce

Soy Sauce

(Contains: Soy, Wheat)

1 teaspoon

Sriracha

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories601 kcal

Energy (kJ)2515 kJ

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.

Utensils

•Pot

•Large Pan

•Fork

Instructions

1

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.

2

Wash and dry all produce. Mince garlic. Thinly slice scallions, keeping greens and whites separate. Thinly slice mushrooms.

3

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.

4

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.

5

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.

6

Serve: Divide stir-fry between plates, and sprinkle with scallion greens. Drizzle with soy sauce and Sriracha, to taste. Enjoy!