CookGo
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Egg Rice Bowl

Cost $5, save $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥚 2 eggs
    • 🧅 A small amount of green onion
    • 1 tbsp anchovy stock or water
    • 🧅 A small amount of sliced onion
    • 🥕 A small amount of carrot

  • Seasonings

    • 🧂 A small amount of salt
    • 1.5 tbsp soy sauce
    • 🍬 1 tsp sugar
    • 1 tbsp rice wine
    • 1 tbsp cornstarch

STEPS

1

Prepare anchovy stock by boiling anchovies and dried shiitake mushrooms. Remove anchovies and kombu after boiling.

2

Mix 2 eggs, a small amount of salt, green onion, and 1 tbsp of anchovy stock or water until well combined.

3

In a pot, combine 1 cup of stock with 1.5 tbsp soy sauce, 1 tbsp rice wine, 1 tsp sugar, sliced onion, and carrot. Boil until vegetables are tender.

4

Heat a pan with oil, pour the egg mixture, and stir gently as it begins to cook to create soft scrambled eggs.

5

Add 1 tbsp of cornstarch mixed with water to the boiling stock to thicken the sauce, then turn off the heat.

6

Place cooked rice in a bowl, top with scrambled eggs, and drizzle the thickened sauce over the dish.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 15g
    Protein
  • 45g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh eggs for a creamier texture.You can substitute anchovy stock with chicken broth for a milder flavor.Prepare extra sauce to serve on the side.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.