eggpress: egg rice for 1
(1 rating)
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Via BeyondKimchee with a few little changes. A whimsical, no fuss bibimbap!
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(1 rating)
yield
1 serving(s)
prep time
5 Min
method
Stove Top
Ingredients For eggpress: egg rice for 1
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1/2 Tbspcoconut oil, to fry the egg (roughly 1/2-1 teaspoon)
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1egg
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1 serving of hot plain cooked rice (sushi, brown, etc.)
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1/2 Tbspbutter
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1-3 tspsoy sauce/tamari, to taste
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1/4 tsptoasted sesame oil
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sesame seeds for garnish (i used black and white sesame seeds)
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minced fresh cilantro, (garlic) chives or scallions, for color
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handful of greens (watercress, turnip, pea shoots, baby spinach or baby arugula-arugula was especially good!)
How To Make eggpress: egg rice for 1
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1Heat coconut oil in the skillet on medium-low heat and fry the egg until the white is cooked *and the yolk is still runny*.
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2Spoon hot rice in a bowl (lined with fresh greens if desired) and drop a slice of butter on top. Place the fried egg on top of the rice and drizzle soy sauce, toasted sesame oil, and sesame seeds on top of the egg.
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3Quickly and while the rice is still hot crack the yolk and break the whites into small chunks with a spoon. Mix everything with the rice in the bowl, garnish with cilantro chives or scallions and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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