From the Cook
From the Cook
1/3
Asian Rice Bowl with Egg
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Instructions
1
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In a small bowl, whisk together the olive oil, vinegar, soy sauce, and minced ginger.
2
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Divide the brown rice between 4 serving bowls.
3
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Top each bowl with broccoli, cabbage, carrots, and sprouts. Drizzle each bowl with the dressing.
4
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Top with the eggs, green onions, and sesame seeds.
My Calorie Intake
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Tips & Tricks (5)
- Master the Runny Yolk 🍳Fry eggs in olive oil over medium heat for 3-4 minutes, basting the whites while keeping the yolk barely set—this creates the perfect sauce when you cut into it at the table.
- Pre-Cook Rice Strategically ⏰Prepare brown rice the day before and refrigerate it; cold rice grains separate better and won't become mushy when tossed with warm components and sauce.
- Emulsify Your Ginger-Soy Sauce 🥢Whisk fresh ginger, soy sauce, and rice vinegar with olive oil in a small bowl, then let it sit for 10 minutes so the flavors meld and the oil properly coats the rice.
- Julienne Your Vegetables Thin 🔪Cut carrots and napa cabbage into thin, uniform matchsticks so they soften slightly from the warm rice's residual heat while maintaining their crunch and allowing the sauce to coat every piece.
- Toast Sesame Seeds Fresh 🌱Dry-toast sesame seeds in a small skillet for 2-3 minutes over medium heat just before serving to amplify their nutty flavor and aroma as a finishing touch.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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