A vibrant, satisfying bowl featuring golden crispy rice, umami-rich gochujang-glazed mushrooms, and fresh vegetables. Packed with plant-based protein and fiber, this salad is as nourishing as it is delicious.
By mansi
Servings
2
2 cup cooked rice
300 g mushrooms
2 tbsp gochujang paste
1 tbsp soy sauce
1 tbsp sesame oil
2 clove garlic cloves
1 cup edamame
1 piece cucumber
1 piece avocado
2 piece green onions
1 tbsp sesame seeds
1 tbsp neutral cooking oil
Calories
1280 kcal
Protein
21g
Carbs
72g
Fat
103g
Fiber
11g
Sugar
9g
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Crispy Rice
1. Spread the cooked rice in an even layer in a non-stick or cast iron pan with a drizzle of neutral oil. Press down and cook over medium-high heat without stirring for 8–10 minutes until the bottom is golden and crispy. Break into chunks and set aside.
2 cup cooked rice,
1 tbsp neutral cooking oil
Gochujang Mushrooms
2. Heat sesame oil in a pan over medium-high heat. Add the mushrooms and cook until golden and most moisture has evaporated, about 6–8 minutes.
300 g mushrooms,
1 tbsp sesame oil
3. Add the minced garlic, gochujang paste, and soy sauce to the mushrooms. Toss well to coat and cook for another 2 minutes until fragrant and caramelized. Remove from heat.
By mansi