Korean Savory Rice Bowl with Egg and Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 25 min · vegetarian, dairy-free
384 cal
14g protein
55g carbs
12g fat
per serving · estimated
Ingredients
- 2 cups Cooked jasmine rice
- 2 large Eggs
- 1 medium Carrots
- 1 cup Spinach
- 2 stalks Green onions
- 1 tbsp Soy sauce
- 1/2 tbsp Sesame oil
- 1/2 tbsp Cooking oil (vegetable or canola)
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Grate or julienne the carrots. Chop the spinach and green onions. In a large skillet, heat cooking oil over medium heat.
- Add the carrots and cook for 3-4 minutes until slightly softened. Add the spinach and cook for another 2 minutes until wilted.
- Push the vegetables to one side of the skillet. Crack the eggs into the cleared side, scramble, and cook until just set.
- 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.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the rice mixture in bowls, garnished with chopped green onions.
- 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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