Korean Rice Bowl with Fried Egg and Sesame Soy Dressing

A quick Korean-inspired rice bowl with egg, crisp vegetables and a savory soy dressing. It is ready in about 25 minutes and filling without much effort.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 60 g Basmati rice (uncooked)
• 1 pc Egg
• 100 g Baby spinach
• 1 pc Carrot
• 50 g Cucumber
• 1 pc Spring onion
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Sesame seeds
• 1 tsp Cooking oil
• 1 pinch Salt
• Pepper

Method

1. Bring the rice to a boil in a small pot with about 150 ml water and a pinch of salt, then cover and simmer on low heat for 12 to 15 minutes, and let it steam briefly afterwards.
2. Peel the carrot and cut it into thin strips or sticks. Cut the cucumber into thin sticks. Slice the spring onion into fine rings.
3. Fry the carrot strips in a pan with a teaspoon of cooking oil over medium heat for 2 to 3 minutes, until slightly soft but still with a bite. Remove from the pan.
4. Wilt the baby spinach briefly in the same pan, season with a little salt and also remove from the pan.
5. Fry the egg in the pan over medium heat as a sunny-side-up egg, until the white is set and the yolk is still slightly runny.
6. Stir the soy sauce together with the sesame oil and a small pinch of pepper.
7. Place the rice in a bowl, arrange the carrot, spinach, cucumber and spring onion side by side on top, and set the fried egg on top.
8. Drizzle with the soy dressing, sprinkle with sesame seeds and serve immediately.