Sautéed Soybean and Mushroom Rice Bowl with Garlic-Chili Oil

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory rice bowl featuring tender sautéed soybeans and mushrooms, drizzled with a fragrant garlic-chili oil for an umami-packed vegetarian meal. This Asian-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cooked jasmine rice, fresh soybeans (edamame), shelled, shiitake mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

3 cups cooked jasmine rice
1 cup fresh soybeans (edamame), shelled
1 cup shiitake mushrooms, sliced
4 garlic cloves, minced
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup green onions, sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/2 tsp red chili flakes. Sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 cup sliced shiitake mushrooms and 1 cup shelled fresh soybeans to the skillet. Cook for 5-6 minutes, stirring occasionally, until mushrooms are tender and soybeans are heated through.
Step 3: Stir in 2 tbsp soy sauce and 1 tbsp sesame oil. Cook for another 2 minutes until the sauce thickens slightly and coats the vegetables.
Step 4: Divide 3 cups cooked jasmine rice evenly among 4 bowls. Top each with the sautéed soybean and mushroom mixture. Garnish with 1/4 cup sliced green onions and 1 tbsp toasted sesame seeds before serving.