Rice Bowl with Egg and Spinach

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.