This take on the trendy Korean rice bowl is simple to prepare and absolutely delicious.
What You Need
1 pkg (6.8 oz) Family Size Rice a Roni® Beef Flavor Lower Sodium
1/4 cup canola oil, divided
1/2 lb sliced mushrooms
3 cloves garlic, minced
2 tsp minced fresh ginger
5 oz spinach
1 tbsp soy sauce
1/4 tsp granulated sugar
1 cup prepared matchstick carrots (optional)
1/2 cup Tostitos® Mild Chunky Salsa
2 tbsp gochujang (Korean chili paste)
2 green onions, sliced
4 tsp toasted sesame seeds
Cook rice according to package directions; drain well. Meanwhile, heat half of the oil in large skillet set over high heat; stir-fry mushrooms, garlic and ginger for about 3 minutes or until mushrooms start to soften. Add spinach, soy sauce and sugar; cook for about 2 minutes or until spinach starts to wilt.
Melt remaining oil in nonstick skillet set over medium heat. Break eggs into skillet; cook for 3 to 4 minutes or until egg whites are just set for sunny-side up or until done as desired.
Divide rice among 4 bowls. Top with spinach mixture, carrots (if desired), and fried eggs. Stir salsa with gochujang; drizzle over top. Garnish with green onions and sesame seeds.
Tip: If desired, substitute sriracha hot sauce or Asian-style chili paste for gochujang to taste.