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Rice Bowl with Pickled Greens, Spinach and Fried Egg

Main course serves 3-4 | 35 minutes

Ingredients

Pickled greens
  • 3 dl sugar
  • 3 dl pickling vinegar
  • 2 leeks
  • 4 carrots
Rice
  • 4 dl jasmine rice
Spinach
  • 2 tbsp. sesame seeds
  • 2 cloves of garlic
  • splash of oil for frying
  • 400 g spinach
  • salt
  • optionally, 1-2 tsp toasted sesame oil
Eggs
  • 3-4 eggs
  • splash of oil for frying
  • 3 spring onions
  • chilli sauce
  • soy sauce

Procedure

 

Pickled greens
In a small saucepan, bring sugar and vinegar to the boil until the sugar melts.
Slice the leeks into 0.5 mm rounds and julienne the carrots into matchsticks. Add the carrots to the pickling liquid and simmer for 2-3 minutes. Add the leeks and turn off the heat. Leave the vegetables to marinate in the pickling liquid until it’s time to serve them. Drain before serving.

Rice
Cook the rice according to your rice-steamer’s instructions. 

Spinach
Dry-roast the sesame seeds for 1-2 minutes in a hot frying pan. Remove from heat.

Meanwhile, thinly slice garlic and then fry until golden in a little oil in a hot frying pan. Place spinach on top just until it wilts. Remove from heat. Season with salt and optionally with sesame oil.

Eggs
Oil-fry 3-4 eggs whole in a hot frying pan. Finely chop the spring onions.

To serve
Scoop rice into bowls and top with spinach, fried egg and pickled greens. Serve immediately with chilli sauce and soy sauce as condiments. 

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