Zen Bowl Recipe

Inspired by Original ChopShop

Time30m

Serves2

scrambled egg, spinach, mushroom, onion, white cheddar, arugula, brown rice

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

4 pieces Eggs

2 cups Fresh spinach

1 cup Mushrooms, sliced

1 medium Onion, diced

1 cup White Cheddar Cheese, shredded

1 cup Arugula

2 cups Brown rice, cooked

2 tablespoons olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Method

Cooking Instructions

Prepare the Ingredients

Wash and chop the spinach, slice the mushrooms, and dice the onion.

Cook the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Add the sliced mushrooms and cook for another 3-4 minutes until they are tender. Add the spinach and cook until wilted, about 1-2 minutes.

Scramble the Eggs

In a bowl, whisk together the eggs, salt, and black pepper. Push the cooked vegetables to one side of the skillet and add the remaining tablespoon of olive oil. Pour the eggs into the skillet and scramble until fully cooked.

Combine and Serve

Once the eggs are cooked, mix in the shredded white cheddar until melted. In a bowl, layer the cooked brown rice, followed by the scrambled egg and vegetable mixture. Top with fresh arugula and serve immediately.