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Shiitake and Pork (Cauliflower) Rice Bowls
with sesame-cashew sauce / fried egg

Active: 30 min Total: 30 min
Something about topping a rice bowl (cauliflower rice in this case!) with a fried egg transforms it from good to great. We love the combination of flavors and protein-rich ingredients that form the base of this one-bowl dinner.


Shiitake and Pork Rice Bowls:
  • Mushrooms, fresh shiitakes - 8 oz , roughly chopped
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Pork tenderloin - 1 lb , cubed
  • Eggs - 4
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Spinach, baby - 5 oz
  • Leftover cauliflower rice (from Tuesday) - ~2 cups
Sesame-Cashew Sauce:
  • Bragg's / coconut aminos - 2 Tbsp
  • Water - 2 Tbsp
  • Sesame seeds, white - 1 Tbsp
  • Cashew butter (sub almond or other nut butter) - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mirin (find this Japanese rice wine in the international aisle or sub a splash of white wine) - 1 tsp


  1. Make sauce - Combine aminos, water, sesame seeds, cashew butter, maple syrup and mirin. Adjust taste as needed - use aminos for more savory or maple syrup for more sweetness. (Can be done up to 5 days ahead)
  2. Mushrooms / Green onions - Prep as directed. (Can be done 1 day ahead)
  3. Pork - Cube, season lightly with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  4. Eggs - Crack into individual teacups or prep bowls.

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  1. Heat a non-stick frying pan or skillet over medium heat. Add first part of oil and pork to hot oil. Saute until pork is cooked through, 5 to 6 minutes. Transfer to a plate and return pan to heat.
  2. Add second part of oil and white parts of green onions to heated oil. Saute until tender, 2 to 3 minutes. Add mushrooms and saute until very tender, ~3 minutes. Add spinach and saute until spinach is wilted and excess water has steamed off, ~3 minutes. Add pork back to pan with sesame-cashew sauce cook and toss just to coat everything in sauce. Transfer to a mixing bowl and cover to keep warm. Wipe out pan and return to heat.
  3. To hot pan, add third part of oil. To hot oil, add eggs and fry until cooked to desired doneness (you can flip them over halfway through cooking, or just cook on one side for sunny-side up eggs).
  4. Reheat leftover cauliflower rice (from Tuesday) briefly in the microwave or on the stovetop with a splash of water or broth to rehydrate.
  5. Spoon cauliflower rice into individual serving bowls and spoon pork mixture over top. Top each bowl with a fried egg and then green parts of green onions. Season at the table with salt and pepper and hot sauce (if you’d like). Enjoy!



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