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Savory Rice Bowl with Egg, Mushrooms & Scallions

Name: Savory Rice Bowl with Egg, Mushrooms & Scallions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups cooked brown or jasmine rice (ensure gluten-free); 1 cup mushrooms (shiitake or maitake), sliced; 1 small onion, thinly sliced; 2 pasture-raised eggs; 2 green onions (scallions), thinly sliced; 1 tbsp avocado oil (or olive oil); Salt and black pepper to taste; Optional: coconut aminos (soy-free substitute for soy sauce)

Category:

Main Course

Difficulty: Easy

Serves:

—

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

A comforting and nutrient-packed gluten-free, soy-free, and dairy-free rice bowl that’s topped with a perfectly cooked sunny-side-up egg. Featuring hearty mushrooms, sautéed onions, and fresh scallions, this simple yet satisfying dish is ideal for breakfast, lunch, or dinner.

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What You’ll Need:

2 cups cooked brown or jasmine rice (ensure gluten-free)
1 cup mushrooms (shiitake or maitake), sliced
1 small onion, thinly sliced
2 pasture-raised eggs
2 green onions (scallions), thinly sliced
1 tbsp avocado oil (or olive oil)
Salt and black pepper to taste
Optional: coconut aminos (soy-free substitute for soy sauce)

Prepration for:Savory Rice Bowl with Egg, Mushrooms & Scallions

Step 1/3

Sauté the Vegetables

Heat avocado oil in a pan over medium-high heat. Add the sliced mushrooms and onions. Sauté for 8–10 minutes until soft and slightly caramelized. Add a pinch of salt and pepper, and a dash of coconut aminos if desired.

Step 2/3

Cook the Eggs

In a separate pan, add a little oil and heat over medium. Crack each egg into the pan and cook sunny-side-up until whites are set and yolks are runny (about 3–4 minutes). Season with a little salt and pepper.

Step 3/3

Assemble the Bowl

Divide warm rice between two bowls. Top with the sautéed mushroom-onion mixture. Place a fried egg on top of each bowl. Garnish generously with fresh scallions.

Chef's Tips & Notes

Storage Tip: Best served immediately, but components (rice and mushroom mixture) can be stored in the fridge for up to 3 days.

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