Serves 2 - 3
- 1 cup of white rice
- 1 large zuchinni, julienne sliced
- 1 cup bean shoots
- 1 carrot, julienne sliced
- soy sauce
- sesame oil
- egg
Sauce
- 1/2 tbsp sesame oil
- 2 tbsp miso paste
- 2 tbsp sambal oelek
- Cook the rice.
- Mix together sauce ingredients to taste (the miso cuts the chilli factor down a lot so adding or reducing the miso alters the heat).
- Put bean shoots in a pot of water with a little salt. Bring to boil and simmer for 10 minutes. Drain and set aside.
- Stir fry the zucchini in a little sesame oil and soy sauce. Set aside.
- Stir fry the carrot. Set aside.
- Place the rice in two bowls. Top with the vegetables in little piles.
- Fry an egg, sunny side up. Place on top of vegetables. Add sauce.
- Serve, Stir, Eat.
Alternatives:
Baked: if you have access to a hot pot that can go in the oven it is worth baking the dish. Prepare up to step 5. Put rice in a lightly oiled hot pot. Cook in the oven for 10 minutes. Add the vegetables and top with the cracked egg egg and cook for a further 5 minutes until the egg is just set. Serve in the hotpot if possible.
Cheese: Adding some cheese before putting the vegetables on the rice is a nice addition (not very authentic but nice). A mild cheese is best. This is particularly good if baking the dish as the rice and cheese get nice and crispy.
Meat: you can include meat if you want. Cut finely, marinate in soy sauce. Stir fry and add some sesame seeds at the last minute.