I only sautéed the mushrooms and the zucchini because they taste better to me when cooked as opposed to raw. When cooking the zucchini, I try to be careful not to overcook it because I like the vegetables with a little bite as opposed to soft wilty veggies. The two that I left raw are the carrots and the bean sprouts because the flavor difference is not significant enough for me to cook it and risk losing that crunch element.
I love how the egg yolk coats the rice mixture, creating this rich sauce that feels so luscious in your mouth. Geez, I may have to make this again…
3 cups cooked brown rice or white rice
1 tablespoon olive oil + a little more for the garlic
2 cups shiitake mushrooms, sliced
1 cup zucchini, julienned
1 clove garlic, minced
1 tablespoon ginger, minced
3/4 cup julienned carrots
1 cup bean sprouts
1/2 cup sliced scallions
5 tablespoons soy sauce
1/3 cup rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey or 2 teaspoons brown sugar
fresh ground black pepper
Whisk all the dressing ingredients together in a bowl until well combined.
Heat the the oil in the pan – once it’s ready, add the mushrooms. When the mushrooms are browned, clear an area in the middle of the pan and add a little bit of oil for the garlic. Sauté the garlic in the cleared area. Let it cook for a couple of seconds until it is fragrant before it gets too brown. Mix the mushroom and garlic then add the zucchini. Cook for 2 minutes. Add the dressing and take the pan off heat, mix all the ingredients well.
In a big bowl – mix the brown rice, carrots, bean sprouts, scallions and sauteed veggies. Serve warm or room temperature with some grilled meat, fried/poached egg and a side of pickled vegetables such as kimchi.