Rice Bowl

with Pickled Greens, Spinach and Fried Egg

Main course serves 3-4 | 35 minutes


Pickled greens

  • 3 dl sugar
  • 3 dl pickling vinegar
  • 2 leeks
  • 4 carrots


  • 4 dl jasmine rice


  • 2 tbsp. sesame seeds
  • 2 cloves of garlic
  • splash of oil for frying
  • 400 g spinach
  • salt
  • optionally, 1-2 tsp toasted sesame oil


  • 3-4 eggs
  • splash of oil for frying
  • 3 spring onions
  • chilli sauce
  • soy sauce


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.

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

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.

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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