Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories190.6 kcal (10%)
Total Fat9.1 g (13%)
Carbs19 g (7%)
Sugars14.3 g (16%)
Protein9 g (18%)
Sodium809.9 mg (40%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
1) Start by blanching spinach and bean sprouts for about 1 minute each. Let water drain and set aside.
Step 2
2) Slice carrot, zucchini, and red bell pepper into bite-sized pieces or thin strips. I prefer thin strips so they can better blend into the rice when mixing. Stir-fry the vegetables for 3-5 minutes each. Season with a pinch of salt.
Step 3
3) Remove excess water from the spinach and bean sprouts. Cut the spinach into pieces with scissors. Marinate spinach and bean sprouts in separate bowls with sesame oil, and a pinch of salt.
Step 4
4) Top off your rice bowl with the veggies. Add 1 tbsp gochujang and sesame oil or mix 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp corn syrup (or honey), and 1 tsp of crushed garlic for the sauce. Enjoy! 🥰
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