The first time I heard this name, I was confused: an Asian-inspired dish that I hadn’t heard of yet, or had the chance to fall in love with? Astounding.
I quickly gathered my ingredients, did a little research, and investigated the difference between refined and unrefined sesame oil (by the way, for this recipe, go as unrefined as possible). Be aware this recipe isn’t the completely traditional stuff, but it is lovely tasting and comes together quickly and simply! Who doesn’t love that?
- several cups prepared rice (any brand or variety will do nicely)
- 1-2 cups shredded carrots
- about 3 cups greens (spinach or arugula work well, although any greens will work)
- thinly chopped (matchstick style) cucumbers
- 2 tablespoons olive oil
- 1 tablespoon unrefined sesame oil, plus some to add after cooking as flavoring
- 1-2 tablespoons butter
- 1-2 eggs per person
- soy sauce to taste
- roasted sesame seeds (as garnish)
Prepare rice as desired. After preparing vegetables, add olive oil and sesame oil to pan and begin sautéing carrots first. After about five minutes, add the greens and cucumbers and allow to cook for another five to seven minutes. After cucumbers are soft, but not overly soggy, set stir fried vegetables aside and add butter to the pan. Fry one to two eggs per person (most adults prefer over-easy and kids usually like them cooked until the yolks are firm).
Assemble each dish beginning with rice, then add vegetables and finally, top with fried eggs. Add a splash of sesame oil, soy sauce, and roasted sesame seeds.
This a great recipe for chilly, busy nights. It’s both quick and satisfying, as well as healthy and satiating. If you like, substituting soft tofu for the eggs can make this dish vegan quite easily. Other great toppers include green onions, hot sauce, and pickled radish. Paired with a hot cup of decaffeinated tea, this can make for a very warm and cozy meal. (See what I did there?)
Cheers, and stay cozy!