Miso + Shiitake Brown Rice

With Sunny Side Eggs and Baby Bok Choy

30 min

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A healthy and satisfying combination of wholesome brown rice and immune-boosting shiitake mushrooms and miso, enriched with the Asian flavours of sesame, rice vinegar, and soy sauce. Dished up with sautéed bok choy, two fried eggs with sumptuous runny yolks, hemp hearts, black sesame, and a spoonful of sambal oelek.

What We'll Send

Sambal Oelek
Free Range Brown Egg
Baby Bok Choy
Green Onion
Sesame Oil
Rice Vinegar
GF Soy Sauce
Parboiled Brown Rice
Chinese Sesame Paste
Shiitake Mushrooms
Red Onion Diced 1/4"
Seed Blend
Hemp Hearts, Black Sesame Seeds
Spice Blend
Ground Star Anise, Ground Ginger
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains soy, egg, sulphites, sesame, and tree nut.

Calories 720
Fat 35g
Protein 27g
Carbohydrates 75g

What You'll Need

Cooking Directions


Begin Brown Rice:

Heat a large pot over medium-high. Wash shiitake mushrooms. Remove and discard stems. Slice caps into 1/4 inch strips. Add half of the sesame oil to the pot. Saute mushrooms for 2 minutes, then add red onion and saute for 2 minutes longer. Add garlic, spice blend, and brown rice. Stir and add 1 1/2 cups (3 cups for 4 servings) water. Bring to a boil, reduce heat to low and cover with a lid. Cook for about 15 minutes or until grains are tender.


Prepare Baby Bok Choy:

Wash, trim ends, and separate baby bok choy leaves. Cut stalks into 1/4 inch slices and cut large leaves in half. Wash and thinly slice green onions.


Saute Bok Choy:

Heat a large skillet over medium with remaining sesame oil. Once hot, add bok choy stems and saute for 2 minutes. Add leaves and saute for another 2 minutes. Add half of the soy sauce and toss to coat. Remove from skillet and set aside. Turn off heat.


Finish Miso Rice:

Once rice is cooked, add sesame paste, miso, rice vinegar, and remaining soy sauce. Stir. Add half of the seed blend and half of the green onions. Reduce heat to low and keep warm.


Fry Eggs:

Rinse and dry skillet. Place back over burner on medium heat. Add 1 tbsp. (2 tbsp. for 4 servings) oil. Crack 4 eggs (2 batches for 4 servings) into the skillet and season with salt and pepper. Cook for 3-4 minutes or until whites are cooked and edges are crispy.



Divide rice into bowls with baby bok choy to the side. Carefully use a spatula to transfer eggs on top of rice. Sprinkle with remaining seed blend and green onions. Serve with sambal oelek to taste. Enjoy!

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