Soy Mushroom Rice Bowls

Meaty soy-glazed mushrooms over rice with crisp-tender broccoli. Quarter mushrooms instead of slicing thinly for a substantial bite.

Why you’ll love this recipe

• Meaty soy-glazed mushrooms over rice with crisp-tender broccoli.
• Quarter mushrooms instead of slicing thinly for a substantial bite.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz mushrooms, quartered
• 3/4 cup rice
• 2 cups broccoli, small florets
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Boil rice with measured water, cover and simmer low 15 minutes; rest covered 5 minutes.

2. 02

   Heat olive oil in a wide skillet over medium-high

   Heat olive oil in a wide skillet over medium-high. Brown mushrooms 8–10 minutes.

3. 03

   Add broccoli and a splash of water

   Add broccoli and a splash of water. Cover 3 minutes, then uncover and cook 2 minutes.

4. 04

   Stir in soy sauce and sesame oil and serve over rice

   Stir in soy sauce and sesame oil and serve over rice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Quarter mushrooms instead of slicing thinly for a substantial bite.

Make it your own

Use cauliflower florets in place of broccoli.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.