Description
A healthy and easy-to-make Korean-inspired casserole that combines rice, vegetables, and protein in one sheet pan for minimal cleanup.
Ingredients
- 2 cups cooked brown rice
- 1 cup carrots, julienned
- 1 cup zucchini, julienned
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup lean ground beef (substitute tofu for vegetarian option)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 2 eggs (optional)
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 400°F (200°C).
- Spread cooked rice evenly on a sheet pan.
- Arrange carrots, zucchini, spinach, and mushrooms on top of the rice.
- Cook ground beef in a pan with soy sauce and sesame oil until browned, then spread over the vegetables.
- Drizzle gochujang over the entire casserole.
- Bake for 15-20 minutes until vegetables are tender.
- If using eggs, fry separately and place on top before serving.
- Sprinkle sesame seeds and serve hot.
Notes
- Use pre-cooked rice for faster preparation.
- Adjust gochujang quantity based on spice preference.
- Swap vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean