Asian Rice Bowl with Egg

Asian Rice Bowls with Egg from weelicious.com

I’ve become so obsessed with “bowl food” that I dedicated a Pinterest board to it. There’s just something so comforting about holding a bowl and mixing everything up inside that makes it more fun to eat. Bowl food is also 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.

Asian Rice Bowls with Egg from weelicious.com

I’ve been whipping up these Asian Rice Bowls with Crispy Fried Egg on top ever since Kenya recently got so excited to eat crispy eggs morning, noon and night. Bowl food couldn’t be easier and a simple way to make a quick dinner that suits everyone’s tastes. I just take a golden Safest Choice egg and crack it into a cast iron pan with sizzling olive oil until it’s crispy around the edges. 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.

Asian Rice Bowls with Egg from weelicious.com

Get your favorite bowls out and make these Asian Rice Bowls with Crispy Fried Egg to make an affordable vegetarian dinner you’ll love.

*This post is sponsored by Davidson's Safest Choice Eggs. All opinions are my own.

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Asian Rice Bowl with Egg (serves 4 )

Prep Time: 10 mins Cook Time: 5 mins

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons minced fresh ginger
  • 4 cups cooked brown rice
  • 2 cups broccoli florets, raw or lightly steamed
  • 1/2 head napa cabbage, sliced thin (about 2 cups)
  • 2 carrots, grated
  • 1/2 cup bean sprouts
  • 4 large fried eggs
  • 1/2 cup chopped green onions
  • sesame seeds

Preparation

1. In a small bowl, whisk together the olive oil, vinegar, soy sauce, and minced ginger.

2. Divide the brown rice between 4 serving bowls.

3. Top each bowl with broccoli, cabbage, carrots, and sprouts. Drizzle each bowl with the dressing.

4. Top with the eggs, green onions, and sesame seeds.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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5 comments

  • Kari

    Thank you for another simple and delicious recipe! It was right on time as I needed a quick and easy dinner idea. I fried the egg in sesame oil and used chopped peanuts because I didn't have sesame seeds. This is a keeper!

    leave a comment

  • Barbara

    just wanted to know how to let my cauliflower none bread hold together when i'm making the grill cheese. Do you make it as a loaf first, then slice it? or do you form them on the parchment sheet into thick slices? I tried to make it but it stuck to the parchment sheet, the bits i got off was great though.

    leave a comment

  • Wendy

    Where did you find those super cute trainer chopsticks in the picture? Love 'em!!

    leave a comment

    • McCord

      Here you go: http://astore.amazon.com/weelicious-20/detail/B000I21JWS The kids love them!

      leave a comment

  • Amber

    I loved this!! I am a big brown rice fan can eat it everyday and pretty much do simple way to jazz it up and I loved the fried egg in it this is being added to my weekly menu!!

    leave a comment