Korean Savory Rice Bowl with Egg and Vegetables

Korean · 25 min · vegetarian, dairy-free

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Ingredients

• 4 cups Cooked jasmine rice
• 4 large Eggs
• 2 medium Carrots
• 2 cups Spinach
• 4 stalks Green onions
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Cooking oil (vegetable or canola)
• to taste Salt and pepper

Method

1. Grate or julienne the carrots. Chop the spinach and green onions. In a large skillet, heat cooking oil over medium heat.
2. Add the carrots and cook for 3-4 minutes until slightly softened. Add the spinach and cook for another 2 minutes until wilted.
3. Push the vegetables to one side of the skillet. Crack the eggs into the cleared side, scramble, and cook until just set.
4. Add the cooked rice to the skillet with vegetables and eggs. Drizzle soy sauce and sesame oil over the mixture. Stir to combine and heat through for 2-3 minutes.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the rice mixture in bowls, garnished with chopped green onions.
7. Optional: Add a drizzle of additional sesame oil or a splash of hot sauce for extra flavor.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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