This is a print preview of "Orange Portabella and Spinach Rice Bowl" recipe.

Orange Portabella and Spinach Rice Bowl Recipe
by Sean Kervin

Orange Portabella and Spinach Rice Bowl

While living in Japan, I fell in love with the simplicity of the Japanese Rice Bowl. Nothing too complex - it is simply a bowl of Jasmine rice with beef or chicken, some sauce, and if you're lucky, you sometimes get sea weed or a fried egg on top.

I have since bastardized the concept - but the foundation of some rice, in a bowl, with stuff on top is still the underlying theme.

Here is one of many of Sean's Mystery Rice Bowls.

Although stir-fried oranges and Portabella mushrooms may not at first sound like a natural match - it works, and it's good!

Rating: 3.8/5
Avg. 3.8/5 2 votes
Prep time: Japan Japanese
Cook time: Servings: 1 serving

Goes Well With: Chopsticks

Ingredients

  • 1 Clementine or Orange, peeled and cut in 8ths
  • 6 Grape Tomatoes, cut in half
  • 1/2 Portabella mushroom - sliced thin
  • 1 cup whole leaf spinach (fresh or frozen is OK)
  • 1/3 cup mango (fresh or frozen is OK)
  • 1 egg - fried
  • 1 cup Jasmine rice (cooked)
  • 1/4 of a Red Bell Pepper (chunked)
  • 1 Tbs Olive oil
  • sea salt (a pinch or two)
  • soy sauce (for the rice)

Directions

  1. Begin cooking the Jasmine Rice in a rice cooker.
  2. Heat the oil and sea salt in a medium frying pan.
  3. Add all the fruits and vegetables - sauté on high heat for just a few minutes - fruits and vegetables should be tender but firm.
  4. Meanwhile, fry an egg in another pan.
  5. Put the rice in a bowl, add some soy sauce, pile the stir fried fruits and vegetables on top
  6. Garnish with the fried egg. (Trust me... it's good)