Asian Egg Rice Bowl with Edamame and Sesame Soy Dressing

A quick, colorful rice bowl with fried egg, edamame and crisp vegetables. The sesame soy dressing ties everything together and makes this a filling after-work dinner.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Basmati rice
• 2 pc Eggs
• 150 g Edamame (frozen, shelled)
• 0.5 pc Cucumber
• 2 pc Carrots
• 1 pc Avocado
• 1 pc Spring onion
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Honey
• 1 tbsp Sesame seeds
• 1 tbsp Cooking oil
• Salt

Method

1. Cook the rice in a pot of salted water according to the package instructions, drain and let it steam briefly.
2. Boil the eggs in a small pot for 8 minutes, cool them in cold water, peel and halve them.
3. Cook the edamame in salted water in a second pot for 3 minutes and drain.
4. For the dressing, whisk together soy sauce, rice vinegar, sesame oil and honey in a small bowl.
5. Cut the cucumber and carrots into fine strips or slices, slice the spring onion into rings and slice the avocado.
6. Toast the sesame seeds in a dry pan until golden brown, then remove them and set aside.
7. Heat the cooking oil in the pan, fry the carrot strips and edamame for 2 to 3 minutes and season with a little salt.
8. Divide the rice between two bowls, then add the vegetables, cucumber, avocado and egg.
9. Drizzle with dressing, sprinkle with spring onions and sesame, and serve immediately.