Ingredients

3 tbsp Gochujang (Adds a spicy kick; substitute with Sambal Oelek for less sweetness)

2 tbsp Low Sodium Soy Sauce (Enhances umami flavor; choose gluten-free for a gluten-free option)

1 tbsp Toasted Sesame Oil (Provides a nutty aroma; substitute with regular sesame oil if needed)

1 tbsp Honey (Balances savory elements; use maple syrup for a vegan alternative)

1 tbsp Rice Vinegar (Adds acidity; apple cider vinegar is a great substitute)

1 lb Ground Pork (Main protein source; swap with turkey, beef, chicken, or tofu)

1 tbsp Olive Oil (Used for cooking; can be replaced with avocado oil or any neutral cooking oil)

8 oz Sliced Mushrooms (Contribute a hearty texture; substitute with zucchini for a lighter dish)

1 medium Chopped Yellow Onion (Adds sweetness; shallots or scallions can be alternatives)

3 cloves Garlic Cloves (For aromatic flavor; use garlic powder in a pinch)

2 cups Chopped Kale (Provides nutrients; can swap with spinach or Swiss chard)

1 cup Shredded Carrots (Adds sweetness and color; zucchini or bell peppers are suitable substitutes)

3 cups Cooked Sticky Rice (Serves as the casserole base; replace with brown rice or cauliflower rice)

4 large Eggs (Traditional topping providing richness; omit for a vegan dish)

2 tbsp Sliced Green Onions (Add freshness and mild flavor)

to taste Sriracha Sauce (Spicy kick for serving; adjust to heat preference)

Instructions

Step 1: Preheat the oven to 425°F (220°C) and prepare a 3-quart baking dish by spraying it with non-stick spray.

Step 2: In a bowl, mix Gochujang, low sodium soy sauce, toasted sesame oil, honey, and rice vinegar to create the sauce. Set aside.

Step 3: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add ground pork and cook until browned, about 5 minutes. Remove and set aside.

Step 4: In the same pot, sauté mushrooms, chopped onions, and minced garlic in the remaining olive oil for 5–7 minutes until softened and fragrant.

Step 5: Add chopped kale and shredded carrots to the pot and cook for another 2 minutes, stirring occasionally.

Step 6: Stir in the cooked rice, browned ground pork, and the prepared sauce until everything is well combined.

Step 7: Transfer the mixture to the prepared baking dish and spread it out evenly. Make 6 indents in the mixture and crack an egg into each.

Step 8: Bake in the preheated oven for about 20 minutes, or until the eggs are set to your preferred doneness.

Step 9: Garnish with sliced green onions and drizzle with Sriracha sauce before serving for an extra spicy kick.

Tips & Variations

For a vegetarian or vegan version, replace ground pork with crumbled tofu and omit the eggs or use vegan egg substitutes.

Use brown rice or quinoa instead of sticky rice for a different texture and added nutrition.

Adjust the amount of Gochujang and Sriracha to suit your heat preference or substitute with milder chili sauces for less spice.

Mix in other veggies like bell peppers or zucchini to add more color and flavor.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it covered in the refrigerator. Add the eggs and bake just before serving to ensure they cook perfectly.

What can I substitute for Gochujang if I can’t find it?

Sambal Oelek or another chili paste can be used for a similar spicy flavor, though Gochujang adds a unique sweetness and depth that other chili pastes lack.