Asian Rice Bowl with Egg

Bowl food is a great way to use up any leftovers you’ve got in your fridge from roast vegetables, cooked chicken, raw veggies, kimchi, pickle, sauerkraut and homemade sauces. This is a great opportunity to add cooked brown rice you have from dinner the night before, top it with a fresh slaw and finally a soy ginger sauce that’s addictive! The piece de la resistance, though, is the bright yellow yolk that you cut into adding the sauce and creamy texture which coats the ingredients.

Author: Weelicious

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 1 minute

Cook Time: 5 minutes

Total Time: 6 minutes

Servings: 4 servings

Calories: 942 kcal per serving

Ingredients

3 tablespoons - olive oil
2 tablespoons - Rice Vinegar
2 tablespoons - low sodium soy sauce
2 teaspoons - fresh ginger
4 cups - brown rice
2 cups - broccoli florets
½ heads - napa cabbage
2 - carrots
½ cup - bean sprouts
4 - large fried eggs
½ cup - green onions
sesame seeds

Instructions

In a small bowl, whisk together the olive oil, vinegar, soy sauce, and minced ginger.
Divide the brown rice between 4 serving bowls.
Top each bowl with broccoli, cabbage, carrots, and sprouts. Drizzle each bowl with the dressing.
Top with the eggs, green onions, and sesame seeds.

Nutrition