How to Make Rice Bowl Nasi Goreng

Korean Barbecue Rice Bowl

Nasi goreng is a classic example of edible recycling.

Recipe Summary Korean Barbecue Rice Bowl

Beef roast au jus, fresh mushrooms, and leafy spinach make an unforgettable Korean-inspired dish.

Ingredients | Rice Bowl Nasi Goreng

1 (15 ounce) package beef roast in au jus

1 (8.5 ounce) package UNCLE BEN'S® Jasmine READY RICE®

1 tablespoon vegetable oil, divided

1 (8 ounce) package button mushrooms, quartered

1 teaspoon Korean barbecue sauce

4 cups baby spinach

1 clove garlic, finely chopped

2 cups shredded carrots

1 teaspoon chopped fresh ginger root

2 tablespoons Korean barbecue sauce, or to taste

Directions

Heat beef according to package directions.

While beef is resting, heat rice as directed on package.

In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms for 3 to 4 minutes; transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm.

In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl; keep warm.

Add remaining 1 teaspoon oil to the skillet. Cook and stir carrots and ginger over medium-high heat for 1 minute or until carrots are crisp-tender. Transfer to a serving bowl; keep warm.

Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.

Info | Rice Bowl Nasi Goreng

prep: 15 mins cook: 5 mins total: 20 mins Servings: 4 Yield: 4 rice bowls

TAG : Korean Barbecue Rice Bowl

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