Sesame Egg Rice Bowl with Edamame and Lime

Eine schnelle Reis-Bowl mit knusprigem Ei, Edamame und frischem Gemüse, angemacht mit Sojasauce, Limette und Sesam. Sie ist in etwa 25 Minuten fertig und braucht nur einen Topf und eine Pfanne.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

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

Method

1. Cook the rice according to the package instructions in a pot, 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 cut into thin half-moons. Peel the carrot and shred or cut 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, place cucumber, carrot and edamame alongside, and top each with a fried egg.
8. Drizzle with the soy sauce mixture, sprinkle with spring onions and sesame seeds, and serve immediately.