Teriyaki bowl

JUST Egg and shiitake mushrooms in a skillet

Choose either steamed rice or noodles as the base for this easy, healthy bowl.

About this recipe

Put down that takeout menu. You won’t find a teriyaki bowl this good anywhere else. Our teriyaki bowl is rich in flavor, vitamin C, vitamin A and vitamin D. Like any bowl, shift the ingredients to your liking. Some of our favorite additions include diced bell pepper, spicy red pepper, green onion and zucchini. Spice it up with ground ginger, garlic powder, a dash of soy sauce or rice vinegar. For the base, feel free to use whatever grain you have in your pantry, including brown rice, white rice or quinoa.

Because it’s made entirely from plants, Just Egg has no cholesterol and has low levels of saturated fat. It’s low in carbohydrates, but high in protein. With eggs this good, you’ll wonder why you ever used chicken eggs atop your teriyaki bowl or fried rice. With prep time less than 15 minutes (not counting the rice) and cooking time only 10 to 15 minutes more, this recipe is great for busy weeknights when you don’t have much more than 30 minutes total time to cook dinner.

Find out more about Just Egg, including nutrition facts and nutritional information here.

Serves 2

2 cups cooked rice (brown, white or mixed)
2 tablespoons oil, divided
2-4 tablespoons teriyaki sauce, divided
½ cup eggplant, chopped into ½-inch cubes (see note)
½ cup carrot, chopped into ½-inch half-moons
½ cup broccoli florets
½ cup cauliflower florets
2 tablespoons yellow onion, diced small
½ cup shiitake mushrooms (1 large or 4-5 small), sliced
1 cup Just Egg
Sesame seeds, toasted
Nori, shredded

Equipment

Wok or large skillet

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Cook the rice

Cook your rice ahead of time. Divide the cooked rice between two bowls and keep warm while you cook the vegetables.

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Chop the vegetables

While the rice warms, chop all the vegetables as directed.

You can use any mix of vegetables in this recipe. Just aim to have about 2 cups total once chopped.

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Stir-fry the vegetables

Preheat 1 tablespoon of the oil in a wok or medium nonstick skillet over medium-high heat. Stir-fry the eggplant, carrot, broccoli and cauliflower along with 2 tablespoons of the teriyaki sauce until they're fork-tender, about 4 to 6 minutes. Remove the vegetables from the heat and portion them out onto the two bowls of rice. Give the skillet a quick wipe down and return it to the heat.

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Scramble the Just Egg

Add the second tablespoon of oil to the pan. Sauté the onion and shiitake mushrooms over medium-high heat until they’re softened and starting to brown. Reduce the heat to medium-low and pour in the Just Egg. Scramble like an egg. Stir occasionally to redistribute the liquid, while still letting the Just Egg heat evenly and set into large, soft chunks. Some of the egg may stick to the surface of the pan, but that’s OK, just keep scrambling the rest of it gently. Once the liquid is cooked through, remove the scramble from the heat and divide it between the two rice bowls.

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