Easter Rice Vegetable Bowl with Poached Egg

A Korean-inspired bowl with rice, sautéed vegetables, and a perfectly poached egg for a satisfying and healthy meal.

Ingredients

• 1 cup Jasmine Rice
• 1 medium Green Zucchini
• 1/4 medium Green Cabbage
• 1/2 bunch Asparagus
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 cloves Garlic
• 1 tsp minced Ginger
• 3 large Eggs
• 1 tsp Rice vinegar

Instructions

1. Cook Jasmine Rice according to package directions. A small amount of rice vinegar can be added for flavor.
2. While rice is cooking, chop zucchini, cabbage and asparagus.
3. Sauté the vegetables with minced garlic and minced ginger in sesame oil until tender-crisp.
4. Season with soy sauce.
5. Poach eggs. Ensure eggs are cooked to an internal temperature of 160°F (71°C) to avoid any food safety risks.
6. Divide cooked rice into bowls, top with sautéed vegetables, and place a poached egg on top.
7. Drizzle with sesame oil and serve.

Cuisine: Korean

Suitability: gluten-free,vegetarian

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner