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Vegetarian, East Asian

Japanese style stir fried vegetables with rice and egg

Japanese style stir fried vegetables with rice and egg is a dish of cabbage, carrots, mushrooms and bean sprouts seasoned with soy sauce and mirin, served over rice with a fried egg. This recipe serves 4, takes 30 minutes, is rated very easy, and costs about €1.60 per serving. The key is stir frying the vegetables in the right order over high heat so they stay crisp.

Tonight, a simple Japanese style vegetable stir fry, cabbage, carrots and mushrooms, with a fried egg and rice.

Japanese style stir fried vegetables with rice and egg
Total time
30 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

This Japanese style vegetable stir fry is all about texture, the cabbage and carrots keep a satisfying bite, the mushrooms turn soft and savory, and the bean sprouts add a fresh, almost juicy crunch. Soy sauce and mirin bring that slightly sweet, salty flavor typical of this kind of dish, without ever drowning the vegetables. The fried egg on top of the rice, once you break the yolk, turns into a light sauce that pulls everything together.

This is the kind of weeknight dinner that saves an evening without any real effort, everyday vegetables, one pan, a bit of rice, and it's ready in half an hour. Kids tend to like it because the flavor stays mild and familiar despite the Japanese label, and you can cook their egg a little less or more depending on what they prefer. It works just as well on a tired Monday night as on a Sunday when you want something lighter on the plate.

The ingredients

4 people

Fruits and vegetables

  • White cabbage 300 g
  • Carrots 2
  • Bean sprouts 200 g
  • Button mushrooms 200 g
  • Onion 1

Dairy

  • Eggs 4

Pantry

  • Soy sauceoften in the pantry 3 tbsp
  • Mirin or 1 tsp sugar 1 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Thinly slice the cabbage, onion and mushrooms, and cut the carrots into thin half moons.

    Cut all the vegetables to a similar size for even cooking.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    It will be ready at the same time as the stir fry.

  3. Heat half the oil over high heat, stir fry the carrots and onion, then add the cabbage and mushrooms. 8 min

    Don't overcrowd the pan, the vegetables need to stir fry, not simmer.

  4. Add the bean sprouts, soy sauce and mirin, stir fry for another 2 minutes. Add pepper. 2 min

    Bean sprouts only need a few moments of cooking.

  5. Fry the eggs in the remaining oil and serve them over the rice with the vegetables. 3 min

    Pierce the yolk at the table, it makes a natural sauce.

Our tips to get it right

  • Drain the bean sprouts well before adding them, excess water cools down the pan and keeps the vegetables from browning properly.
  • Prep all the vegetables before turning on the heat, the cooking goes fast and you won't have time to chop as you go.
  • Use a wide skillet or a wok, the more surface area in contact with the heat, the more the vegetables stir fry instead of steam.

The variations

  • Swap the button mushrooms for shiitake, their stronger flavor gives the dish more character.
  • For a faster version, use a pouch of precooked rice and save about ten minutes overall.
  • For kids who don't like the bite of pepper, skip it during cooking and season the adults' portions separately at the table.

What to serve it with

  • A bowl of miso soup
  • A few edamame to start
  • A hot cup of green tea

Storage

The stir fried vegetables keep for 2 days in the fridge in a sealed container, stored separately from the rice and egg. Reheat the vegetables in a hot pan so they stay crisp, and fry a fresh egg just before serving. This dish doesn't freeze well, the vegetables would release too much water.

Questions about this dish

Can you replace the bean sprouts with another vegetable?

Yes, mung bean sprouts or thin strips of bell pepper work well. The main thing is to keep a vegetable that cooks fast and stays crunchy.

Do you need a wok to make this stir fry?

No, a wide, heavy bottomed skillet works just fine. The key is not overcrowding the pan so the vegetables stir fry instead of simmering in their own liquid.

Can you prep the vegetables ahead of time?

You can slice all the vegetables several hours ahead and keep them in the fridge wrapped in a kitchen towel. The actual cooking happens at the last minute to keep the crunch.

Can you substitute the mirin?

A teaspoon of sugar dissolved into the soy sauce gives a close result. Mirin adds a bit more roundness, but sugar works just fine for this dish.

How long does it take to make a plate of Japanese style stir fried vegetables with rice and a fried egg?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a plate of Japanese style stir fried vegetables with rice and a fried egg?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of Japanese style stir fried vegetables with rice and a fried egg cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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