Asian veg and rice bowl with runny poached egg.

Asian veg and rice bowl with runny poached egg.

This Asian veg and rice bowl would place at least in the top 5 for “Most Instagrammable Dish” – it’s that pretty! I love how packed with flavour it is despite how simple it is to prepare. It makes for a stellar midweek meal, but is gorgeous enough to impress guests, and tasty enough to whip up on a lazy Saturday night too.

I use the word “rice” pretty loosely here considering that I used cauli rice for this recipe – that’s just because I had a cauliflower in the fridge that I needed to get rid of! You could just as easily make some real rice though, and even throw in some mince or chicken strips!

That’s the beauty of this dish. It’s just so darn customisable. It’s a perfect option for when you have a bunch of veggies in the fridge that you need to make use of ASAP.

Being in between seasons, food like this is a dream. It’s light and healthy, but still comforting and delicious.

SERVES 2

Find me on Insta (@tash_silva) for more foodie pics.

How to make an Asian veg and rice bowl

INGREDIENTS

  • 2 garlic cloves chopped
  • 1 thumb-sized piece of ginger chopped
  • 1 red or green chilli chopped (optional)
  • 2 small spring onions sliced
  • 1 head cauliflower processed to “rice consistency”
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil (You can use olive or any other if you don’t have)
  • 2 handfuls sugar snap peas
  • 1 tsp sesame seeds
  • 1 tsp fish sauce
  • 1 carrot sliced into ribbons (use vegetable peeler)
  • 5 radishes finely sliced
  • 2 handfuls rocket
  • 1 tsp brown sugar
  • Drizzle olive oil
  • Juice of a quarter of a lemon
  • 2 fresh free range eggs (the fresher the eggs, the easier they are to poach! – but you could fry them too.)
  • Almonds/cashews/peanuts roughly chopped to serve (optional)
  • Sriracha and kimchi to serve (optional)
  • Step by step

    METHOD

    1.Gently fry garlic, ginger, chilli, and white of spring onion on low-med heat. Reserve green spring onion tips for serving.

    2.Add cauli rice to pan and increase heat to med-high. Fry until just turning translucent, and then add rice wine vinegar and fry until al dente.

    3.Season cauli rice, cover with lid and set aside.

    4.Fry sugar snap peas and sesame seeds in sesame oil in another pan for a minute on medium heat. Pour in fish sauce, fry for a couple of seconds, and then transfer to a bowl and cover.

    5.Now fill a pan approx 8cm deep with water and bring to a gentle boil.

    6.While waiting, combine carrots, radishes, rocket, sugar, drizzle of olive oil, and lemon juice in a bowl, toss, and set aside.

    7.Once water is boiling gently, crack eggs one by one into a small bowl, before carefully transferring them into the boiling water.

    8.Alllow to cook for a minute or two until egg whites are solid. Remove with slotted spoon, and place on paper towels.

    9.Now assemble your dish: place cauli rice in a large bowl, arrange sugar snap peas, carrots, radishes, and rocket around the rice. Top with egg, nuts, and spring onions. Serve with Sriracha, kimchi and lemon wedge!

     

Written by natasha

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