Sesame Egg Rice Bowl with Edamame and Lime

A quick rice bowl with crispy egg, edamame and fresh vegetables, dressed with soy sauce, lime and sesame. It is ready in about 25 minutes and needs only one pot and one pan.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Basmati rice
• 2 pc Eggs
• 150 g Edamame, frozen and shelled
• 0.5 pc Cucumber
• 1 pc Carrot
• 2 pc Spring onions
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Honey
• 1 pc Lime
• 1 tbsp Sesame seeds
• 1 tbsp Cooking oil
• Salt
• Pepper

Method

1. Cook the rice in a pot according to the package instructions, then drain and keep warm, covered.
2. Cook the edamame in boiling salted water for about 3 minutes, then drain and let them dry.
3. Halve the cucumber, remove the seeds and slice into thin half-moons. Peel the carrot and cut or grate it into fine strips. Slice the spring onions into fine rings.
4. Whisk together the soy sauce, sesame oil, honey and the juice of the lime in a small bowl.
5. Heat the cooking oil in a pan and fry the eggs over medium heat as sunny-side-up eggs, then season with salt and pepper.
6. Toast the sesame seeds in a dry pan until golden brown, then remove from the pan.
7. Divide the rice between two bowls, arrange the cucumber, carrot and edamame alongside, and place one fried egg on top of each.
8. Drizzle with the soy sauce mixture, sprinkle with spring onions and sesame seeds, and serve immediately.