Soy-Glazed Mushroom Rice Bowl
Updated November 13, 2025
- Ready In
- 35 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
5 teaspoons olive oil, divided
½ pound cremini mushrooms, sliced
1 medium (1 ½-pound) Napa cabbage, red cabbage or green cabbage, cored and chopped
3 large garlic cloves, smashed
3 tablespoons soy sauce
1½ teaspoons chile-garlic sauce (preferably Huy Fong), plus more for serving if desired
1 teaspoon toasted sesame oil
Cooked white rice, for serving
3 (4-ounce) cans boneless sardines in oil (skin-on or skinless), optional
Thinly sliced scallions, for serving
Nutritional analysis per serving (4 servings)
15 grams carbs; 121 milligrams cholesterol; 312 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 1 gram fiber; 925 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large cast-iron skillet over medium-high heat, warm up 3 teaspoons of olive oil. Once oil is loose and shimmering, about 1 minute, add the mushrooms and stir sparingly, leaving the mushrooms largely undisturbed. Cook until the mushrooms have softened and reduced down slightly in size, about 5 minutes.
- Step 2
Stir in the chopped cabbage and the remaining 2 teaspoons of olive oil, cover and cook, stirring occasionally. After 2 to 3 minutes, lower the heat to medium and stir in the garlic, soy sauce, chile-garlic sauce and sesame oil. Cover and cook for another 15 minutes, stirring as needed, until the cabbage is almost caramelized.
- Step 3
Serve the cabbage-mushroom mixture over rice. Top with sardines, if you like, and scallions. Serve with additional chile-garlic sauce. Enjoy immediately or store in the fridge in an airtight container for 2 to 3 days.
Private Notes
Comments
In place of sardines, I pan seared a couple of salmon fillets. Also, I thought the flavor of the mushrooms and cabbage was a bit thin and since I did not want to add more soy sauce or chili / garlic sauce, I added about a teaspoon of honey. The honey, in my view, rounded out the flavor and added a bit of richness. Next time, I will add more colorful veggies such as red pepper or broccoli. This is a great quick, clean dish which I will make again.
It's just a rice bowl. This is a dish that can be served with almost any protein. Tonight, I served it with crispy pan fried tofu (marinated in soy sayce) and broiled salmon. Taiwanese-styled soy sauce egg, fried egg, sautéed beef, grilled chicken, etc... it all works, and you can drizzle sesame oil over all of it.
@KMC I just made it w fishwife smoked salmon w spicy chili crisp and it is really really good! Used part of a row 7 sugar cone cabbage, row 7 garleek, some blue oyster mushrooms - going to make this on repeat
Definitely double the mushrooms. They cook down to nothing so you’ll want more. We added some kimchi on the side for a nice zing and bite. One of us loves canned sardines and the other one doesn’t. We compromised with canned smoked trout. Definitely give that a try if you’re tinned fish-avoidant! We topped it with sesame seeds and a little bit of avocado too. We will be making this again!
Such a simple dish, but absolutely delicious. I added a bag of kale I had, which added crunch and brightness. I'd never eaten preserved sardines before this dish, but it went so well with the vegetables. Will definitely make it again.
This dish is fine. To step it up a bit, add ginger and garlic directly to the oil at the beginning, do the whole thing in a proper hot wok, and add your soy sauce / sesame oil / chili oil combo to the side of the wok at the end, and allow it to caramelize a bit before hitting the veggies. I crisped tofu separately and used that as my protein instead of tinned fish. That’s my preference. Really any protein will work.