Two-Way Egg Fried Rice Bowl with Mushroom and Bok Choy


Prep time 10mins
Cook time 25mins
Serves or Makes: 2


For the fried rice

  • 10 ounces steamed rice, cooked according to package instructions
  • 4 tablespoons sesame oil, divided
  • 2 baby bok choy heads, cleaned and halved
  • 2 tablespoons water
  • 4 tablespoons soy sauce
  • 1/ 2 red onion, finely chopped and divided
  • 3 garlic cloves, minced and divided
  • 1 tablespoon butter
  • 1 head bok choy, cleaned and chopped
  • 1 teaspoon cumin
  • 1 tablespoon smoked paprika
  • 4 large eggs, beatened
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons cooking wine
  • 2 shaved carrots, for serving
  • 1/ 3 cup steamed snap peas, for serving
  • 1/ 2 cup shredded red cabbage, for serving
  • 2 fried eggs (optional), for serving
  • Sriracha mayo, for serving
  • Sriracha sesame seeds, for garnish
  • black sesame seeds, for garnish
  • chopped green onions, for garnish

For the mushroom sauce

  • 1 1/ 2 cups shiitake mushrooms, cleaned and cut into quarters
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 packet mushroom sauce
  • 1/ 2 cup water
  • 1/ 4 cup soy sauce
  • 1/ 4 cup cooking wine

To make the fried rice


  • Step 1

    In a nonstick pan on medium heat remaining half of the sesame oil. Add remaining chopped onion and garlic with butter. Sauté for 2-3 minutes.

  • Step 2

    Add chopped bok choy and 1/2 green onions, and cook for another 2-3 minutes, followed by the rice. Break apart any clumps. Stir in cumin and smoked paprika. Add eggs and scramble for 2 minutes. Season with salt and pepper.

  • Step 3

    Add mirin, rice wine vinegar, and cooking wine. Simmer for 3 minutes. Add two tablespoons of soy sauce, and cook for another 1-2 minutes before transferring to serving bowls.

To cook the baby bok choy

  • Step 1

    Add 2 tablespoons of the sesame oil to a pan. Add half of the minced garlic and half of the chopped red onion. Sauté for 1-2 minutes. Place the halved bok choy cut side down, and cook for 1-2 minutes.

  • Step 2

    Flip and pour in half of the soy sauce and water. Cover with a lid and steam for 2-3 minutes. Remove from heat and set aside.

To make the mushroom sauce

  • Step 1

    In a clean pan, heat sesame oil, add mushrooms and. Sauté for 3-4 minutes. add garlic and cumin.

  • Step 2

    Combine mushroom sauce packet with water, cooking wine and soy sauce. Stir into pan and bring to a simmer until thickened, 2-3 minutes.

  • Step 3

    Top fried rice bowls with baby bok choy, carrots, cabbage, snap peas, fried eggs, and mushroom sauce.

  • Step 4

    Garnish with sesame seeds, green onions, and sriracha mayo.