Carrot Scrambled Egg Rice Bowl

Name: How to cook Carrot Scrambled Egg Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Carrot Scrambled Egg Rice Bowl

If you are living on a tight budget, stock Rice. There are endless ways to create nutritious and delicious rice bowl dishes quite cheaply. This is one of them. With just 1/2 Carrot and 2 Eggs, you can cook this amazingly delicious rice bowl dish. It’s super easy to cook. It won’t cost you much. It’s filling and comforting.

Ingredient

Food ration :

1 serving

1/2

Carrot *about 60g, cut into thin strips OR coarsely grated

A few

thin slices Ginger *optional, cut into fine strips

1/2 tablespoon

Oil *I used Canola Oil

Eggs *whisked

Serving warm Cooked Rice

1 teaspoon

Soy Sauce

1 teaspoon

Oyster Sauce

A few

drops Sesame Oil

Cooking instructions

* Step 1

Prepare Carrot and Ginger. Lightly whisk Eggs. Combine the Sauce ingredients in a small bowl.

* Step 2

Heat Oil in a small frying pan, cook Carrot and Ginger until soft. Season with Salt & White Pepper.

* Step 3

Add whisked Egg and gently stir until Egg is softly cooked.

* Step 4

Half fill a bowl with warm Cooked Rice and cover it with the Carrot & Egg mixture. Drizzle with the Sauce, sprinkle with some finely chopped Spring Onion, and add some Crispy Chilli Oil if you have it. If you don’t, add some Shichimi (Japanese Chilli Spice Mix), Ground Chilli OR Chilli Sauce.

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