Miso Mushroom & Brown Rice Bowls
with Spicy Mayo & Fried Eggs
Ingredients
- 2 Flank Steaks
- 10 Tail-On Shrimp
- 2 Pasture-Raised Eggs
- 1/2 cup Brown Rice
- 1/4 lb Mushrooms
- 10 oz Baby Bok Choy
- 3 Tbsp East Asian-Style Sautéed Aromatics
- 1 Tbsp Sweet White Miso Paste
- 1 Tbsp Mirin
- 2 tsps Gochujang
- 2 Tbsp Mayonnaise
- 1 tsp Black & White Sesame Seeds
Instructions
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Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1¼ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
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Cook the mushrooms
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the miso paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the mushrooms are browned and coated. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
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Cook the bok choy
To the same pan, add the scallion aromatics (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the chopped bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
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Fry the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked mushrooms, cooked bok choy, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!
Protein Variations
Flank Steaks
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Additional Step - Prepare flank steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Transfer to a cutting board; let rest at least 5 minutes. Wipe out the pan.
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Customized Step 5 - Serve with flank steaks
Fry the eggs as directed in Step 5. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the cooked mushrooms, cooked bok choy, sliced steaks, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!
Shrimp
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Additional Step - Prepare shrimp
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.
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Customized Step 5 - Serve with shrimp
Fry the eggs as directed in Step 5. Serve the cooked rice topped with the cooked mushrooms, cooked bok choy, cooked shrimp, and fried eggs. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!
Contains: Eggs, Sesame, Soy, Wheat
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