Cooking

Simple & Elegant Egg Rice Bowl





Simple & Elegant Egg Rice Bowl

How to Make a Delicious Egg Rice Bowl with Pantry Staples

This is an easy recipe perfect for using up leftover ingredients in your fridge when you only have eggs on hand. It’s quick, satisfying, and incredibly flavorful!

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Eggs / Dairy
  • Occasion : Everyday
  • Cooking : Steamed
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Ingredients
  • 2 fresh eggs
  • 2 bowls of cooked rice
  • 1/2 onion, thinly sliced
  • 4 shiitake mushrooms, sliced
  • 1/4 green onion (scallion), chopped
  • 1 Tbsp minced garlic (about 2-3 cloves)
  • 1 Tbsp tuna extract (or 1.5 Tbsp soy sauce)
  • 1 cup water
  • 2 tsp sesame oil
  • A pinch of sesame seeds
  • A pinch of black pepper
  • A pinch of salt
  • 1 Tbsp cooking oil

Cooking Instructions

Step 1

First, let’s prepare the vegetables that will add flavor to your egg rice bowl. Thinly slice the onion, slice the shiitake mushrooms about 0.5 cm thick, and finely chop the green onion. Having your ingredients prepped makes the cooking process much smoother.

Step 2

Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced onions and stir-fry for about 2-3 minutes until they become translucent, releasing their sweetness. This will form a delicious base for your rice bowl.

Step 3

Once the onions are slightly softened, add the sliced shiitake mushrooms and 1 Tbsp of minced garlic. Continue to sauté for about 1 minute until the mushrooms are lightly browned and the garlic is fragrant. The aroma will be quite appetizing!

Step 4

Pour 1 cup of water into the pan with the sautéed vegetables and bring it to a boil. Once boiling, reduce the heat to medium and let it simmer for 2-3 minutes, allowing the vegetables to soften.

Step 5

When the vegetables are tender, stir in 1 Tbsp of tuna extract (or soy sauce) to season the broth. Taste and add a tiny pinch of salt if needed to achieve your desired flavor balance.

Step 6

Now, add the chopped green onions to the simmering broth. Let it cook for another moment. This step infuses the broth with the fresh, slightly sharp flavor of the green onions, adding another layer of complexity.

Step 7

In a separate small bowl, carefully separate the yolks from the whites of the 2 eggs. The whites will be cooked gently as a topping, and the yolks will be added later for a rich, creamy finish. Whisk the egg whites until well combined but not frothy.

Step 8

Gently pour the whisked egg whites over the simmering vegetable broth, spreading them out evenly. Immediately turn off the heat and cover the pan with a lid. Let it sit for 1-2 minutes, allowing the residual heat to gently cook the egg whites until they are just set and tender.

Step 9

Check that the egg whites are cooked to your liking. Sprinkle a pinch of black pepper for aroma, and adjust with a tiny bit of salt if necessary. Be careful not to overcook, as this can make the egg whites tough.

Step 10

Place 2 bowls of warm cooked rice into serving bowls. Drizzle 2 tsp of sesame oil over the rice and spread it evenly. This coats the rice grains, enhancing their flavor and aroma.

Step 11

Carefully ladle the warm vegetable and egg white mixture over the rice in each bowl. Gently place one egg yolk in the center of each bowl for a visually appealing and rich final touch.



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