Red Rice Bowl

🥘 Ingredients

• butter
  1 tbsp
• button mushrooms
  8 oz
• eggs
  2 eggs
• garlic
  2 cloves
• olive oil
  2 tbsp
• pepper
  1 pinch
• red rice
  1 c
• salt
  1 pinch
• scallions
  2 pieces
• shredded red cabbage
  4 c
• soy sauce
  2 tbsp
• spinach
  4 oz
• sriracha
  1 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring 2¼ cups salted water to a boil in a medium pot . Once boiling, add red rice . Cover and reduce to a low simmer until tender, ⏱️ 20 minutes . Keep covered until meal is ready.

   red rice: 1 c
2. 

   2

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

   garlic: 2 cloves, scallions: 2 pieces, button mushrooms: 8 oz
3. 3

   Start the stir-fry: Heat butter in a large pan over medium-high heat. Add mushrooms and toss until softened, ⏱️ 3 minutes . Add scallion whites, shredded red cabbage , and a drizzle of olive oil . Toss until tender and slightly browned, ⏱️ 3 minutes . Season with salt and pepper .

   butter: 1 tbsp, shredded red cabbage: 4 c, olive oil: 2 tbsp, salt: 1 pinch, pepper: 1 pinch
4. 

   4

   Add spinach and a drizzle of olive oil to pan. Toss until wilted, ⏱️ 2 minutes . Add garlic and cook until fragrant, ⏱️ 1 minute . Add white wine vinegar , and cook until liquid evaporates, ⏱️ 1 minute . Season with salt and pepper.

   spinach: 4 oz, white wine vinegar: 1 tbsp
5. 

   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 minutes .

   eggs: 2 eggs
6. 6

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

   soy sauce: 2 tbsp, sriracha: 1 tbsp