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Rice Bowl with Egg and Spinach
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20 min
Knuspr-Küche
Diese schnelle und gesunde Reisschale ist das perfekte Wohlfühlessen für zwischendurch. Knackiger Brokkoli, aromatische Champignons und frischer Babyspinat treffen auf ein perfekt gegartes Ei und würzige Sojasauce. In nur 20 Minuten zauberst du dir eine nährstoffreiche Mahlzeit, die nicht nur fantastisch schmeckt, sondern auch lange satt macht. Ideal für ein leichtes Mittagessen oder ein schnelles Abendessen nach einem langen Tag!
Preparation method
First, prepare the vegetables: Cut the broccoli into very small florets. Peel the onion and slice it finely along with the mushrooms.
Heat the rapeseed oil in a medium-sized pan over medium heat. Once the oil is hot, add the sliced mushrooms and onions. Season with a pinch of salt and sauté until translucent for 3–4 minutes.
Now add the small broccoli florets and baby spinach to the pan and fry everything for another 1–2 minutes. Push the vegetables to the side of the pan to form a ring, crack the egg into the center, and season it with salt and pepper. Cover the pan with a lid and let everything cook for 3–4 minutes, until the egg white is set but the yolk is still slightly runny.
Chef's tip
For an extra nutty flavor, you can sprinkle the bowl with some toasted sesame seeds before serving.
If you like it spicy, a dash of Sriracha or a few chili flakes go perfectly with it.
35 min
Under an hour
