Recipes

Cooking Times

Ready in: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

• 1 bunch, stemmed and ribboned Mustard Greens
• 4-5, matchstick sliced runny friend eggs
• 2 cups vegetable oil
• 4, thinly sliced garlic cloves, minced
• 1 lb. thinly sliced shiitake mushrooms
• 4 cups cooked brown or white rice, warm
• 4 runny, fried eggs
• 2 garlic cloves, minced
• 2 cups bean sprouts
• 2 tbsp. rice vinegar, divided
• 2 tbsp. soy sauce
• 2 tbsp. vegetable oil
• 1 tsp. sesame seeds
• 1/4 cup gochujang, or favorite hot sauce

Directions

1. In a large skillet over medium-high heat, heat 1 tablespoon of oil then add greens, in batches if necessary until it is wilted, about 5-6 minutes. Add garlic and cook for 2 more minutes. Remove from heat and stir in 1 tablespoon rice vinegar and sesame seeds. Remove to a bowl and set aside.
2. Wipe out skillet, place over high heat, then add remaining oil and heat until shimmering. Add mushrooms and cook, stirring occasionally until softened and starting to brown around the edges. Remove to a bowl and set aside.
3. In a small bowl, whisk together gochujang, soy and remaining vinegar.
4. Divide rice, toppings and sauce between four bowls. Add toppings and sauce to each in stripes, with a fried egg in the middle. Stir all together incorporating the sauce and egg yolk to coat the toppings and rice before eating.