This quick and easy vegetable donburi (rice bowl dish) is a great option for a meat-free dinner. Made with free range eggs, onion and baby spinach, served with broccolini and steamed rice.
30 Minutes. Simple Japanese cooking at its very best.
1/2 bunch broccolini
1/2 bunch Chinese broccoli
4 free range eggs
1 cup long grain rice
1 cup baby spinach
1 brown onion
2 tablespoons light soy sauce
1/3 cup natural vegetable stock
pinch sugar (optional)
Using absorption method, cook rice. Place rice in saucepan with 2 cups cold water. Bring to the boil until air bubbles have formed and liquid has absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes.
Bring a small pot of salted water to boil. Cut the broccolini into thirds on an angle. Quarter the Chinese broccoli. Blanch in boiling water for 3 minutes. Drain and set aside.
Peel and slice onion into 0.5cm strips. Whisk eggs into a bowl, season with salt and pepper. Heat a drizzle of olive oil in a fry pan on a medium to high heat. Cook onion for 2 – 3 minutes. Add spinach and cook until wilted. Add stock mixture and bring to a rapid boil. Pour over the egg. Cook for 4 - 5 minutes, stirring occasionally to stop parts from over cooking. Cook until just set. Remove from heat.
Divide rice between serving bowls. Top with broccolini and then spoon the egg over.
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