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 until whites are set but yolks jiggle slightly when the pan moves—this creates the perfect creamy sauce that binds all bowl ingredients together.
- Prep Your Slaw While Rice Cools 🥬Shred carrots, cabbage, and ginger and toss with rice vinegar 10 minutes before serving; this allows the vegetables to soften slightly and absorb flavor while your rice reaches the ideal temperature.
- Toast Sesame Seeds Fresh 🌾Lightly toast sesame seeds in a dry skillet for 1-2 minutes until fragrant just before plating to unlock their nutty oils and maximize flavor impact.
- Make a Ginger-Soy Reduction 🧅Combine freshly minced ginger, low sodium soy sauce, and a splash of rice vinegar in a small saucepan and warm gently—this concentrated sauce distributes more evenly than raw ingredients across the bowl.
- Layer Strategically for Texture 🎯Place warm rice first, then cold crisp slaw, then hot egg on top so the runny yolk melts into the warm rice while the slaw stays fresh and crunchy.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
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.
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