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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsreduced-sodium soy sauce1tablespoongochujang1tablespoonrice vinegar1tablespoonhoney1teaspoonsesame oil1teaspoongrated garlic3smallscallions2tablespoonscanola oil, divided1cupchopped white onion1poundlean ground beef¼teaspoonsalt4large eggs2cupshot cooked brown rice2smallPersian cucumbers, thinly sliced1cupmatchstick carrots1cupthinly sliced radish1tablespoontoasted sesame seeds1 ½tablespoonstoasted sesame oil
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsreduced-sodium soy sauce
1tablespoongochujang
1tablespoonrice vinegar
1tablespoonhoney
1teaspoonsesame oil
1teaspoongrated garlic
3smallscallions
2tablespoonscanola oil, divided
1cupchopped white onion
1poundlean ground beef
¼teaspoonsalt
4large eggs
2cupshot cooked brown rice
2smallPersian cucumbers, thinly sliced
1cupmatchstick carrots
1cupthinly sliced radish
1tablespoontoasted sesame seeds
1 ½tablespoonstoasted sesame oil
DirectionsCombine soy sauce, gochujang, vinegar, honey, sesame oil and garlic in a small bowl. Slice white and light green scallion parts on an angle about 1/4-inch thick (about 1/4 cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons).Photographer: Fred Hardy, Food Stylist: Jennifer WendorfHeat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes. Add ground beef and salt; cook, stirring constantly to break the meat into crumbles, until browned, 4 to 5 minutes. Add the soy sauce mixture; cook, stirring often, until the sauce is slightly thickened and coats the meat, about 2 minutes. Stir in the white and light green scallion slices. Remove from heat and cover.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfIn a separate large nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan; cook until the whites are set and the edges are crispy, about 3 minutes. Remove from heat.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfDivide rice among 4 bowls. Top with beef mixture, cucumbers, carrots, radishes and the fried eggs. Sprinkle with the dark green scallion slices and sesame seeds. Drizzle evenly with toasted sesame oil.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfOriginally appeared: EatingWell.com, September 2023
Directions
Combine soy sauce, gochujang, vinegar, honey, sesame oil and garlic in a small bowl. Slice white and light green scallion parts on an angle about 1/4-inch thick (about 1/4 cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons).Photographer: Fred Hardy, Food Stylist: Jennifer WendorfHeat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes. Add ground beef and salt; cook, stirring constantly to break the meat into crumbles, until browned, 4 to 5 minutes. Add the soy sauce mixture; cook, stirring often, until the sauce is slightly thickened and coats the meat, about 2 minutes. Stir in the white and light green scallion slices. Remove from heat and cover.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfIn a separate large nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan; cook until the whites are set and the edges are crispy, about 3 minutes. Remove from heat.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfDivide rice among 4 bowls. Top with beef mixture, cucumbers, carrots, radishes and the fried eggs. Sprinkle with the dark green scallion slices and sesame seeds. Drizzle evenly with toasted sesame oil.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Combine soy sauce, gochujang, vinegar, honey, sesame oil and garlic in a small bowl. Slice white and light green scallion parts on an angle about 1/4-inch thick (about 1/4 cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons).
Heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes. Add ground beef and salt; cook, stirring constantly to break the meat into crumbles, until browned, 4 to 5 minutes. Add the soy sauce mixture; cook, stirring often, until the sauce is slightly thickened and coats the meat, about 2 minutes. Stir in the white and light green scallion slices. Remove from heat and cover.
In a separate large nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan; cook until the whites are set and the edges are crispy, about 3 minutes. Remove from heat.
Divide rice among 4 bowls. Top with beef mixture, cucumbers, carrots, radishes and the fried eggs. Sprinkle with the dark green scallion slices and sesame seeds. Drizzle evenly with toasted sesame oil.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)599Calories32gFat44gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
