This winter veg rice bowl is light yet filling and surprisingly simple to make, although it does require a bit of chopping. The carrots and radishes are lightly cooked to bring out more of their natural sweetness while maintaining their crunch.
Winter Vegetable Rice Bowl
1/2 cup cooked rice
1-2 scallions thinly sliced at a sharp angle
1 large egg, medium boiled or hard boiled
3 small radishes, julienned
1 medium carrot, about 6 inches, julienned and cut into 2 inch lengths
1/2 cup thinly sliced cabbage
3/4 tsp. coco aminos
fine sea salt to taste
Cook the rice the day before, following the Simple Stovetop Rice instructions.
Slice the green onion at a sharp angle and place it in a small bowl of ice-cold water. Set aside.
Set a small saucepan over medium to medium-high heat and bring to a boil. Carefully lower the egg into the water and cook for 7-9 minutes—nine minutes for what you see in the picture, seven minutes for a softer center.
When the time is up, remove the egg from the saucepan and place it in the ice-cold water for five minutes to stop cooking. Set aside.
Heat a 10-inch stainless steel skillet over medium heat and add just enough butter to coat the bottom of the pan. Add the radishes with a two-finger pinch of salt and cook until just beginning to soften about 1-2 minutes. Remove from pan, setting aside on a small plate.
Add a little more butter if the pan looks dry, then the carrots and a little more salt. Cook until just beginning to soften, about 2-3 minutes. Remove from the pan, set aside on the plate with the radishes.
Add the cabbage to the pan with a pinch of salt and cook, letting the edges char a little, about 1 minute. Add the coco aminos and stir until wilted, about thirty seconds. Remove from the pan and place on the plate with the rest of the vegetables.
Carefully wipe out the pan with a damp paper towel and place over medium to medium-high heat. Add a little butter, then the rice, and heat through, occasionally stirring, about 2-3 minutes. Remove from heat.
Place your rice in the bottom of a bowl. Place the radishes, carrots, and cabbage on top of the rice. Peel the egg, cut it in half, and place it on the rice. Remove your green onion from the water and dry on a paper towel—pile in the center of the bowl.
- Cook the rice in bulk the day before making the recipe to save time.
- If you want to leave the vegetable raw, you can. I cook the radishes because they tend to have a bitter, peppery bite that I don’t like. The quick cook time also allows the cabbage to char a little, adding more complexity to the dish.
- You need a bowl of ice-cold water ready for the boiled egg to stop it from cooking further. If you don’t have ice, just put a bowl of water in the freezer 20 minutes before boiling the egg.
- Cut your vegetables as evenly as possible, so they cook at the same rate.
- After you slice your green onion for the garnish, place it in a bowl of cold water for 10-20 minutes. This gets rid of the sharp onion-ness and makes them crisp.