EGG ROLL BOWL RECIPE | ALLRECIPES
This dish is a fantastic breakfast by itself or a side dish with your favorite entree. Serve with hot mustard.
Provided by ComerCastIron
Categories Egg Rolls
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.
- Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.
Nutrition Facts : Calories 509.2 calories, CarbohydrateContent 16.9 g, CholesterolContent 74 mg, FatContent 41 g, FiberContent 2 g, ProteinContent 17.9 g, SaturatedFatContent 10.8 g, SodiumContent 1941.1 mg, SugarContent 0.4 g
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) - ALLRECIPES
This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.
Provided by User
Categories Breakfast Chicken
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Nutrition Facts : Calories 688.4 calories, CarbohydrateContent 97.9 g, CholesterolContent 208.3 mg, FatContent 14.6 g, FiberContent 2.2 g, ProteinContent 35.3 g, SaturatedFatContent 4.2 g, SodiumContent 1225.6 mg, SugarContent 16.9 g
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EGG ROLL BOWL RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 30 minutes
Category Egg Rolls
Calories 509.2 calories per serving
- Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) RECIPE ...
From allrecipes.com
Reviews 4.5
Total Time 40 minutes
Category Breakfast Chicken
Calories 688.4 calories per serving
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
EGG ROLL IN A BOWL RECIPE - BET KETO EGG ROLL IN A BOLL
From delish.com
Reviews 4.7
Total Time 35 minutes
Category low-carb, low-cost, 30-minute meals, dinner, main dish
Cuisine Chinese
Calories 420 calories per serving
- In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt. Transfer mixture to a serving dish and garnish with scallions and sesame seeds.
HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 117 calories per serving
- Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.
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