3 tbsp olive oil, divided
4 oz sliced gourmet mushroom blend
3 packages (8.8 ounces each) jasmine ready rice
4 cage-free large eggs
1 ⅓ cups shredded carrots
2 tbsp Korean gochujang sauce plus additional for garnish (optional)
Chopped fresh cilantro for garnish (optional)
1
In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
2
Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
3
Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.
4
Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired.
Chef Tip: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.
Ingredients
3 tbsp olive oil, divided
4 oz sliced gourmet mushroom blend
3 packages (8.8 ounces each) jasmine ready rice
4 cage-free large eggs
1 ⅓ cups shredded carrots
2 tbsp Korean gochujang sauce plus additional for garnish (optional)
Chopped fresh cilantro for garnish (optional)