Asian Rice Bowl with Egg
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons Rice Vinegar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons minced fresh ginger
- 4 cups cooked brown rice
- 2 cups broccoli florets, raw or lightly steamed
- 1/2 head napa cabbage, sliced thin (about 2 cups)
- 2 carrots, grated
- 1/2 cup bean sprouts
- 4 large fried eggs
- 1/2 cup chopped green onions
- sesame seeds
Instructions
- In a small bowl, whisk together the olive oil, vinegar, soy sauce, and minced ginger.
- Divide the brown rice between 4 serving bowls.
- Top each bowl with broccoli, cabbage, carrots, and sprouts. Drizzle each bowl with the dressing.
- Top with the eggs, green onions, and sesame seeds.
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