Vietnamese · Lunch
Egg and Vegetable Rice Bowl
A Vietnamese-style rice bowl built on steamed jasmine rice topped with a soft fried egg, quick-pickled carrot and daikon, cucumber ribbons, and sautéed bok choy. Finished with a nuoc cham style dressing of lime, garlic, and chili, plus scallion and crushed peanuts for crunch and savoury-sweet-tangy balance.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
17.9gProtein
22.1gFat
54.2gCarbs
9.2gSugar
5.6gFiber
385mgSodium
372mgChol
5.1gSat Fat
715mgPotassium
145mgCalcium
3.4mgIron
1mcgVitamin B12
32mgVitamin C
high-fiber
sweet-heat
thirty-min-meals
vegetarian
Instructions
1
Prep
Julienne the carrot and daikon, slice the cucumber into ribbons, shred the bok choy, mince the garlic, slice the chili, and chop the scallion and peanut.
2
Macerate
Toss the carrot and daikon with the rice vinegar and 1 tsp sugar in a small bowl and set aside 10 minutes until the vegetables turn slightly translucent and taste tangy-sweet.
3
Sauté
Heat 1 tsp vegetable oil in a small skillet over medium heat and sauté the bok choy for 2 minutes until it wilts and turns bright green; transfer to a plate.
4
Fry
Heat 1 tsp vegetable oil in the same skillet over medium heat and fry the eggs for 3 minutes until the whites are fully set and the edges turn lacy and golden brown; the yolks should jiggle.
5
Plate
Spoon the warm jasmine rice into a bowl, arrange the sautéed bok choy, pickled carrot and daikon, and cucumber ribbons around it, slide the fried eggs on top, spoon the lime-garlic dressing over everything, and scatter the scallion and peanut across the bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (about 210g)
- 1 cup190g cooked jasmine rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 4 tbsp60ml rice vinegar
- 2 tsp2 tsp sugar-white
- 11 cucumber (160g)
- 1 cup70g bok choy
- 2 tsp2 tsp vegetable-oil, for sautéing bok choy
- 2 tsp2 tsp vegetable-oil, for frying egg
- 2 tbsp30ml lime-juice
- 2 tsp2 tsp sugar-white, for dressing
- 2 clove2 clove garlic
- 11 chili-fresh
- 2 tbsp18g scallion
- 2 tbsp18g peanut
