Description
This Spring Veggie Rice Bowl combines crispy short-grain rice, vibrant spring vegetables, and a spicy-sweet gochujang dressing. Inspired by Korean bibimbap, this fresh, flavorful bowl delivers a perfect balance of textures and tastes—ideal for a healthy lunch or dinner any day of the week.
Ingredients
Scale
- 4 cups cooked short-grain white or brown rice (chilled overnight)
- 8 oz snow peas or snap peas, trimmed and halved
- 2 Persian cucumbers, thinly sliced
- 4 scallions, thinly sliced
- 1 cup fresh or frozen peas
- 1 cup pea shoots or tendrils
- 2 tbsp vegetable oil, divided
- 2 tsp toasted sesame oil, divided
- 1 ½ tsp kosher salt
- 4 large eggs
- ¼ cup water
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce, plus extra for seasoning eggs
- 2 tsp honey
- 2 tsp unseasoned rice vinegar
- Optional: pickled radish or carrot, for garnish
Instructions
- Trim and prepare snow peas or snap peas. Halve them diagonally and set aside.
- Slice cucumbers thinly, massage with salt, and add a splash of rice vinegar. Set aside.
- Slice scallions, reserving green tops for garnish.
- Heat 2 tbsp vegetable oil and 2 tsp sesame oil in a large nonstick skillet. Add scallions and cook for 3 minutes until softened.
- Transfer scallions to a bowl. Mix with chilled rice and salt until well combined and lump-free.
- Heat 1 tbsp vegetable oil in the same skillet. Add rice mixture, pressing firmly to form an even layer. Cook 6–8 minutes until crispy and golden underneath.
- Whisk gochujang, soy sauce, honey, sesame oil, rice vinegar, and 1–2 tbsp water to make the dressing. Adjust for spice and consistency.
- Transfer crispy rice to serving bowls and cover to keep warm.
- In the same skillet, cook peas and snow peas with ¼ cup water for about 2 minutes until bright green. Season with salt.
- Heat 1½ tsp vegetable oil, fry eggs sunny-side-up, seasoning each with soy sauce while cooking. Repeat with remaining eggs.
- Assemble bowls with crispy rice, cooked vegetables, pickled cucumbers, pea shoots, and eggs. Garnish with scallion tops and drizzle with dressing. Serve remaining dressing on the side.
Notes
- Use chilled rice for the crispiest texture.
- Adjust gochujang and honey balance for your preferred spice and sweetness level.
- Swap honey for maple syrup or agave to make it vegan.
- Keep components separate for meal prep; assemble just before serving.
- Add grilled tofu, tempeh, or salmon for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-Fried and Stir-Fried
- Cuisine: Asian-Inspired, Korean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 160mg
Keywords: Spring Veggie Rice Bowl, crispy rice, gochujang sauce, Korean-inspired, healthy rice bowl, vegetarian rice recipe, seasonal vegetables