Photo of Brown rice with shiitake mushrooms, bok choy, and kimchi by Palak Patel by WW

Brown rice with shiitake mushrooms, bok choy, and kimchi by Palak Patel

Total Time
35 min
20 min
15 min
The nuttiness of brown rice, the spice and tang of kimchi, and the flavors of four different fresh veggies come together deliciously in this vegetarian recipe. Though it calls for brown rice, jasmine rice would work great, too! Save time by buying frozen cooked rice, or cooking your own in bulk and freezing it in small containers. There's no need to thaw the frozen rice before use. Just add it to the pan frozen and add a few extra minutes to the cook time to heat through. Serve with a sunny side up egg on top, if desired.


Vegetable oil

2 Tbsp


1 medium, peeled and sliced into thick rounds

Shiitake mushroom

3½ oz, sliced (about 2 cups)

Red bell pepper

1 small, cut into thin, short strips

Baby bok choy

2 head(s), trimmed, chopped

Jarred minced garlic

1 Tbsp

Minced ginger

2 tsp

Crushed red pepper flakes

1 pinch(es), or to taste (optional)

Cooked medium grain brown rice

3 cup(s)


½ cup(s), roughly chopped

Table salt

1 pinch(es), or to taste (optional)

Sriracha hot sauce

1 drop(s), or to taste (optional)


  1. Heat a large skillet over medium high heat and add oil. Once oil is hot, add carrots, mushrooms, and peppers. Sauté until mushrooms release their liquid and are fork tender, about 2 to 3 minutes.
  2. Add bok choy, garlic, ginger, and red pepper flakes (if using). Cook, stirring, until peppers have slightly softened and bok choy has wilted, about 2 to 3 minutes.
  3. Add cooked rice and kimchi, stir and heat through. Taste and add salt, if needed. Garnish with scallions and serve with optional Sriracha for more heat.
  4. Serving size: 1 1/4 cup


Palak Patel is the creator and founder of The Chutney Life, a community where people feel inspired, understood, and empowered. Palak is a mother and chef who specializes in traditional and fusion Indian cuisine.