Garlic Chive and Egg Rice Bowl
The eggs lock in all the delicious flavors.
15 minutes
405kcal
0.9g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Cut the garlic chives into 2 cm (0.8 in.) lengths. Remove the base from the shimeji mushrooms and break apart into individual stems.
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Put (A) and the shimeji mushrooms into a 24 cm (9.4 in.) diameter fry pan, bring to a simmer and cook covered for about 1 minute.
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Add in the garlic chives and quickly simmer over medium heat while stirring. Lightly beat the eggs and add these 1/2 at a time. Cover with a lid, turn off the heat and allow to steam.
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Scoop the rice into bowls, place (4) with the cooking liquids on top and garnish with the nori seaweed.
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