Rice Bowl

Rice Bowl

€4.95 │ Serves 4 │ €1.24 per portion │ Under 30mins │ Japan

Healthy, refreshing, and colourful - this vibrant mix of veggies on top of short-grain rice is flexible, fast, and easy to make and offers plenty of delicious and impressive variety.

• What to serve it with?
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

Donburi is great on its own, though gyoza, miso soup, and classics like wasabi and pickled ginger pair perfectly.

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making extra from dinner into a leftover lunch avoids spending money and extra time cooking!

Donburi is perfect for leftovers! It is great eaten cold the next day.

Utensils

• Saucepan
• Frying pan
• Baking tray
• Wooden spatula
• Serving spoon

Ingredients

• 250g short-grain rice
• 1 tbsp vegetable oil
• 100g edamame beans (frozen)
• 4 eggs
• 1 carrot
• 1/2 cucumber
• 1/2 red or yellow pepper
• 1 spring onion
• 125g spinach
• 1 tbsp sesame seeds
• Soy sauce
• Sriracha sauce
• Hoisin sauce

Method

1. Boil the kettle, enough for the broth and the rice. Rinse rice in a sieve until the water runs clear, then put in saucepan. Cover with boiling water, about 2cm higher than the rice.
2. Put the lid on the rice and bring to a boil. Once boiling, keep on low heat for 12 minutes. Don't remove the lid. After that time, turn off the heat. Leave the lid on to steam for at least 5 minutes.
3. While your rice is cooking, slice your carrot, pepper, spring onion, and cucumber into long, 1cm thin julienne strips. Keep the green of the spring onion separate, and chop that into thin slices to add on top as a garnish. If using frozen spinach, now is a good time to defrost it, for example in a microwave in a bowl with some water. You can defrost your frozen edamame beans in the same way.
4. In a frying pan on high heat, sautée carrot strips in vegetable oil for about 3 minutes. Add 1 tsp garlic powder and a splash of sesame oil. After 1 minute, set aside.
5. If you are using frozen spinach, squeeze it once defrosted to make remove excess water - and toast it lightly on medium heat, adding 1 tsp garlic powder. After 1 minute, splash sesame oil and cook for 1 more minute. Set aside.
6. If you're using fresh spinach, you can toast it as above, or if you prefer simply rinse and add the leaves as they are the bottom of your rice bowls.
7. Then add your edamame beans and toast them on medium heat. Add salt and pepper. After 2 minutes, splash sesame oil and cook for 1 more minute. Set aside.
8. Add oil to your pan again if it is dry, and remove any burnt vegetable or excess bits. Use this pan to fry your eggs as you wish - traditionally sunny side up.
9. Take the lid off the rice and fluff with fork. Spoon in a good portion of rice, topping in a circle with small amounts of each topping. Add your fried egg in the middle, then top everything with sesame seeds, the green of the spring onion, drizzle over your chosen sauces, and serve.
10. Enjoy!