Red Rice Bowl

🥘 Ingredients

• butter (divided)
  2 tbsp
• eggs
  4 unit
• garlic
  4 clove
• mushrooms (button)
  8 oz
• olive oil (divided)
  2 tbsp
• pepper
• red rice
  2 c
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• soy sauce
  2 oz
• spinach
  10 oz
• sriracha
  2 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium pot
• large pan
• fork

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: 2 c
2. 

   2

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

   garlic: 4 clove, scallions: 4 unit, mushrooms: 8 oz (button)
3. 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, shredded red cabbage , and a drizzle of olive oil . Toss until tender and slightly browned, 3-5 minutes. Season with salt and pepper .

   butter: 2 tbsp (divided), shredded red cabbage: 8 oz, olive oil: 2 tbsp (divided), salt, pepper
4. 

   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.

   spinach: 10 oz, white wine vinegar: 2 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, 2-3 minutes.

   eggs: 4 unit
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 oz, sriracha: 2 tsp