Brown rice egg and vegetable bowl — Japanese

Name: Brown rice egg and vegetable bowl — Japanese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 cups cooked brown rice; 4 large eggs; 3 cups sliced vegetables; 2 cups shredded crunchy cabbage; 1 tbsp toasted sesame oil; 2 tbsp reduced-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp grated ginger; Fine salt and black pepper, to taste; Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

A colourful, family-friendly brown rice egg and vegetable bowl with japanese flavours, clear steps, everyday ingredients, and estimated nutrition.

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10 minPrep

15 minCook

25 minTotal

4Serves

Serves 4

Ingredients

3 cups cooked brown rice
4 large eggs
3 cups sliced vegetables
2 cups shredded crunchy cabbage
1 tbsp toasted sesame oil
2 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1 tbsp grated ginger
Fine salt and black pepper, to taste
Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

Prepare the grain component and keep it warm.
Cook the main ingredient with half the seasonings until safely cooked through.
Cook or blanch the vegetables just enough to keep their colour and a little bite.
Whisk the remaining seasonings with 2 tbsp water into a light sauce.
Divide among four bowls, spoon over the sauce, and serve right away.