Savory Egg and Mushroom Rice Bowl with Soy-Ginger Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A warm bowl of steamed rice topped with sautéed mushrooms, soft scrambled eggs, and a bright soy-ginger dressing, perfect for a comforting brunch. This asian-inspired brunch ready in about 25 minutes combines uncooked jasmine rice, water, button mushrooms, sliced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 400 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Ingredients

• 1 cup uncooked jasmine rice
• 1 1/4 cups water
• 8 oz button mushrooms, sliced
• 2 tbsp unsalted butter
• 3 large eggs
• 2 tbsp soy sauce
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a medium saucepan, bring to a boil over high heat.
2. Step 2: Once boiling, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes.
3. Step 3: While rice cooks, heat 2 tbsp unsalted butter in a skillet over medium-high heat. Add 8 oz sliced button mushrooms and sauté for 5-6 minutes until browned and tender.
4. Step 4: In a bowl, whisk 3 large eggs lightly. Push mushrooms to one side of the pan and pour eggs into the empty side. Cook eggs gently, stirring slowly with a spatula to form soft curds, about 2-3 minutes.
5. Step 5: In a small bowl, whisk together 2 tbsp soy sauce, 1 tsp grated fresh ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil until combined.
6. Step 6: Fluff rice with a fork and divide into two bowls. Top each bowl with the mushroom and egg mixture.
7. Step 7: Drizzle each bowl with half the soy-ginger dressing, then sprinkle 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds over the top. Serve warm.