Warm Mushroom Breakfast Bowl

Serves 2 · 12 min prep · 14 min cook

Ingredients

• 10 oz mixed fresh mushrooms (shiitake, oyster, enoki)
• 2 cups cooked short-grain brown rice
• 3 scallions
• 1-inch piece fresh ginger
• 1 garlic clove
• 2 cups baby bok choy or spinach
• 2 soft-boiled or poached eggs
• 1 tbsp toasted sesame oil
• 1 tbsp olive oil or neutral oil
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp toasted sesame seeds
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 tbsp leaves fresh cilantro or shiso

Instructions

1. 1If the rice is cold, warm it gently in a small saucepan with a splash of water over low heat, covered, until steaming and fluffy.
2. 2Wipe mushrooms clean. Slice shiitakes and oysters; leave enoki in small clusters. Thinly slice the scallions, separating whites from greens. Peel and mince the ginger and garlic.
3. 3Heat the olive oil in a large skillet over medium-high heat. Add the firmer mushrooms first and cook 3 minutes without stirring so they sear and pick up color.
4. 4Add the enoki, scallion whites, ginger, and garlic. Stir-fry 2 to 3 minutes more until the mushrooms are tender and aromatic and any released liquid has mostly evaporated.
5. 5Push the mushrooms to the side, add the greens to the pan, and toss just until wilted, about 1 minute. Drizzle with soy sauce, rice vinegar, and sesame oil; toss everything together and season lightly with salt and pepper.
6. 6Divide the warm rice between two bowls. Spoon the sautéed mushroom and greens mixture generously over the rice.
7. 7Top each bowl with a soft-boiled or gently poached egg so the yolk can act as a silky sauce when broken.
8. 8Scatter scallion greens, sesame seeds, and fresh cilantro or shiso leaves over the top.
9. 9Serve immediately while the mushrooms are still hot and the egg yolk is runny, encouraging a quick mix of rice, mushrooms, and yolk at the table.