Easy Teriyaki Beef and Brown Rice Bowls

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 5 servings


3tablespoons canola oil, divided
5 green onions, thinly sliced, divided
2 cloves garlic, chopped
1 1/4pounds 90% lean ground beef
1/2cup teriyaki sauce (like Kikkoman)
5 eggs
1/4teaspoon salt
5ounces frozen spinach, thawed, squeezed dry and heated in microwave
3medium carrots, peeled and shredded
4cups cooked brown rice


  1. In a large skillet, warm 2 Tbsp oil over medium heat. Add half the sliced green onions and cook, stirring occasionally, about 3 minutes. Add garlic and cook, stirring once or twice, until fragrant, about 1 minute. Push garlic and onions to side of pan, turn heat to medium-high and add beef. Cook, stirring occasionally, until no pink remains, about 10 minutes. Add sauce and cook, stirring occasionally, until thickened, about 2 minutes longer.
  2. Fry eggs in remaining 1 Tbsp oil in a large nonstick skillet over medium heat. Sprinkle with salt and pepper, and cook until whites are completely set and yolks begin to thicken but are not hard, about 3 minutes.
  3. Divide rice among five bowls. Top with beef, spinach and carrots. Place a fried egg on top. Sprinkle on remaining green onions.