Red Rice Stir-Fry Bowl with Mushrooms, Spinach and Cabbage
A hearty stir-fried rice bowl combining nutty red rice with sautéed mushrooms, wilted spinach, and tender cabbage. Scrambled eggs bind everything together while scallions add fresh bite. White wine vinegar brightens the vegetables, and a finishing drizzle of soy sauce and sriracha provides umami depth with optional heat. Perfect for a satisfying weeknight dinner or meal prep lunch that delivers both nutrition and comfort in one bowl.
Ingredients
- 1 cup Red RiceBrown Rice1:1whole_grain
Similar nutty flavor and texture
- 4 ounce Button Mushrooms
- 4 ounce Shredded Red Cabbage
- 5 ounce Spinach
- 2 clove Garlic
- 2 unit Scallions
- 2 unit Eggs
- 2 tablespoon White Wine Vinegar
- 1 ounce Soy Sauce
- 1 teaspoon Sriracha
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- Salt
- Pepper
Instructions
- 1
Bring salted water to a boil in a medium pot
- 2
Add rice, cover and reduce to low simmer until tender
- 3
Wash and dry all produce
- 4
Mince garlic
- 5
Thinly slice scallions, keeping greens and whites separate
- 6
Thinly slice mushrooms
- 7
Heat butter in a large pan over medium-high heat
- 8
Add mushrooms and toss until softened
- 9
Add scallion whites, cabbage, and olive oil
- 10
Toss until tender and slightly browned
- 11
Season with salt and pepper
- 12
Add spinach and olive oil to pan
- 13
Toss until wilted
- 14
Add garlic and cook until fragrant
- 15
Add white wine vinegar and cook until liquid evaporates
- 16
Season with salt and pepper
- 17
Fluff rice with a fork
- 18
Toss rice into pan with vegetables and olive oil
- 19
Season with salt and pepper
- 20
Increase heat to high
- 21
Crack eggs into pan and stir until cooked and thoroughly combined
- 22
Divide stir-fry between plates
- 23
Sprinkle with scallion greens
- 24
Drizzle with soy sauce and sriracha to taste
Tips
Cook the rice first since it takes the longest - about 20 minutes total. Keep it covered until ready to use.
Use high heat for the final egg scrambling step to create a nice fried rice texture and prevent the eggs from becoming rubbery.
Add the garlic near the end to prevent burning, as it only needs about 1 minute to become fragrant.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Rice can be cooked up to 2 days ahead and refrigerated
Serve immediately while hot for best texture and flavor
Common Mistakes
Add garlic near the end to avoid burning
Don't overcook the eggs to prevent them from becoming rubbery
Keep rice covered until ready to use to prevent drying out
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular white rice instead of red rice?
Yes, white rice works well but reduce cooking time to about 15 minutes. Red rice provides more nutrition and a nuttier flavor.
Can I make this vegetarian?
Simply omit the eggs or replace with scrambled tofu. The dish will still be flavorful and satisfying with just the vegetables.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. Reheat in a pan with a splash of oil or in the microwave until heated through.