
I almost always have cooked Rice, freshly cooked OR leftover. That’s why I often make a rice bowl for my lunch. Today I cooked this simple rice bowl with three ingredients, Egg, Nattō and Spring Onion. Super quick and easy, yet delicious and nutritious, full of protein and vitamins. I added Nori, Crispy Chilli Oil and Kimchi, but they are optional.
Makes
1 Serving
Ingredients
1 container Natto *with sauce and mustard
1 to 2 Eggs *Today I used 2 Eggs
Salt & White Pepper
1 Spring Onion
1 teaspoon Oil
1 serving warm Cooked Rice
Toasted Nori *optional, torn into small pieces
Crispy Chilli Oil *optional
Soy Sauce *optional
Method
- Mix Nattō with sauce and mustard that are most likely included in the container. Whisk Egg in a small bowl, season with Salt & White Pepper.
- Finely chop up some green parts of Spring Onion and save them for topping. Coarsely slice the rest of it diagonally.
- Heat Oil in a small non-stick frying pan over medium heat, add Spring Onion and stir, then add Egg. When Egg starts setting, add Nattō, and roughly mix to combine. Remove from heat while the Egg is still slightly gooey.
- Half fill a bowl with warm Cooked Rice and cover it with the Egg & Nattō mixture, add the saved green parts Spring Onion. You can add some Nori and Crispy Chilli OIl. Drizzle with some Soy Sauce, and enjoy. *Note: I added Kimchi on side.
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