Have you ever tried the classic egg rice bowl with soy sauce and sesame oil? If so, you’ll love this upgraded version with vegetables. Frozen vegetables save time on prep work and turn this simple dish into a hearty, well-balanced meal in just a few minutes.
yields
1 serving
total time
less than 10 mins
equipment
stovetop
ingredients
- 1 cup steamed rice
- 1-2 eggs
- 1 cup frozen vegetable medley (sweet corn, green peas, carrots, and green beans)
- 1 tsp soy sauce
- 1 tsp sesame oil
- Salt and pepper
- Cooking oil
- Furikake or sesame seeds for garnish
directions
fried egg
Heat a nonstick pan with oil over medium heat. Crack an egg (or two) into the pan when the oil starts shimmering. Cook until the edges are crispy and golden brown, but the yolk is still runny. Sprinkle with salt and pepper on top. Remove the egg and keep the pan on heat.
vegetable stir-fry
Add more oil to the pan if necessary. Add the frozen vegetables directly into the pan over medium-high heat and stir to coat them in oil. Season with salt, soy sauce, and sesame oil, and stir-fry until heated. Finish with freshly ground pepper. Ensure not to overcook them–most frozen vegetables are blanched and cook much faster than fresh ones.
assembly
Place steamed rice in a bowl and top with the vegetable stir-fry. Add the fried egg on top and garnish with furikake or sesame seeds.
If you have questions or feedback, please leave your comment on the video on Youtube.
Breakfast For One 