Japanese Egg And Rice Bowl With Sesame Spinach Recipe

Japanese cuisine · 263 calories

Japanese Egg and Rice Bowl with Sesame Spinach recipe

About this recipe

Looking for a quick and nutritious dinner idea? This Japanese Egg and Rice Bowl with Sesame Spinach is a perfect choice for busy weeknights. The dish combines fluffy white rice with creamy scrambled eggs and a side of spinach sautéed in fragrant sesame oil, soy sauce, garlic, and ginger. The flavors are simple yet satisfying, making it a crowd-pleaser for family dinners. Packed with 22g of protein per serving and enriched with fiber and vitamins from spinach, this meal fuels your day while keeping you full and energized. Cooking this recipe is straightforward, and the ingredients are easily accessible, making it a great go-to for those who love Japanese-inspired cuisine. Serve this comforting bowl hot, garnished with spring onions and sesame seeds for an extra touch of flavor and crunch.

Ingredients

  • 100 g Supreme Harvest White Sesame Seeds
  • - DELI QUINOA/BASMATI RICE 1KG
  • 200 g Spinach (Palak)
  • 200 g Supreme Harvest White Sesame Seeds
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • - Dark Soy Sauce-90 GM
  • Pcs Egg Loose
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 G Spring Onion(200Gm)

Instructions

  1. 1. Rinse the white rice thoroughly under cold water to remove excess starch.
  2. 2. Add the rice and 300 ml of water to a pot, cover, and cook on medium heat until the water is absorbed and rice is fluffy.
  3. 3. Wash the spinach and blanch it in boiling water for 2 minutes, then drain and squeeze out excess water.
  4. 4. Heat sesame oil in a pan and add finely chopped garlic and ginger, sautéing until fragrant.
  5. 5. Add the blanched spinach to the pan, stir in soy sauce, and sprinkle sesame seeds, cooking for 2 minutes.
  6. 6. Beat the eggs in a bowl and season with a pinch of salt.
  7. 7. In a separate pan, scramble the eggs over low heat until just set but still soft and creamy.
  8. 8. Chop spring onions finely for garnish and set aside.
  9. 9. Assemble the dish by placing cooked rice in bowls, topping with scrambled eggs and sesame spinach.
  10. 10. Garnish with chopped spring onions and an extra sprinkle of sesame seeds before serving.