Ingredients
- 1 1/2 cups sushi rice
- 1/4 cup rice vinegar
- 3 tab. low-sodium soy sauce
- 1 tab. peeled minced fresh ginger
- 2 cloves garlic, minced
- 1 tab. cornstarch
- 2 teas. cornstarch
- 2 teas. chili-garlic paste (such as Sriracha)
- 1 zucchini, cut into matchsticks
- 2 cups sthitake mushroom cpas (1/4 pd.), thinly sliced
- 1 cup shredded carrots
- 1 pd. ground beef
- 4 large eggs
Preparation
Step 1
Prepare rice; Combine 2 cups water and rice in a medium, lidded saucepan. Bring to a soft boil. cover and simmer over med-low heat, 20 minutes. Remove from heat and let stand 10 minutes.
Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil and chili-garlic sauce. Set aside.
Coat a large nonskillet with nonstick cooking spray. Add vegetable and 3 tab. water. Cook over med-high heat for 4 minutes, or until just softened. Remove to a bowl and keep warm.
Meanwhitle, in a second skillet, fry eggs, if using: Coat skillet with nonstick spray; heat over med. to med-high heat. Crack 2 eggs into skillet. Cook 1 minute, then flip. Cook 1 more minute. Transfer to a plate. Repeat with remaining 2 eggs. Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.