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Japanese Vegan Rice Bowl
Japanese Vegan Rice Bowl 1

Japanese Vegan Rice Bowl

Servings: 12


  • 24 ounces Japanese rice,
  • 6 ounces red wine vinegar,
  • 1/3 cup sugar,
  • salt to taste
  • 1 1/2 ounces vegetable oil
  • 12 ounces shiitake mushrooms,
  • 12 ounces portobello mushrooms,
  • 12 ounces carrots,
  • 21 ounces vegetable stock
  • 3 ounces soy sauce
  • 2 tablespoons cornstarch
  • 18 ounces bean sprouts
  • 12 ounces sugar snap peas
  • 48 ounces Morningstar Farms® Meal Starters™ Chik'n Strips Vegan
  • 12 tablespoons cilantro,
  • Optional Accompaniments: wasabi, soy sauce, pickled ginger

Recipe Directions

1. In a rice steamer, cook the rice according to the directions.
2. Stir 3 oz. of the vinegar, 1/2 of the sugar, and salt in a small bowl until sugar and salt have dissolved. Pour the mixture over the cooked rice and set aside for 15 minutes.
3. Heat oil in a wok or deep frying pan. Add the shiitake, Portobello mushrooms and carrots, and fry over medium heat for 5 minutes or until vegetables have lightly browned.
4. Add the vegetable stock, soy sauce, remaining vinegar, remaining sugar, and cornstarch. Bring to a simmer, and cook gently for 5 minutes or until the sauce is slightly thickened.
5. Stir in the bean sprouts and snap peas and cook for approximately 1 minute.
6. In a separate pan, sauté the Morningstar Farms® Meal StartersTM Chik'n Strips according to package instructions.
7. Transfer the rice to serving dishes. Evenly distribute the vegetables over the rice. Repeat with the Morningstar Farms® Meal StartersTM Chik'n Strips. Garnish evenly with cilantro. Serve with wasabi, soy sauce and pickled ginger.