Japanese-Style Savoury Egg Rice Bowl
Warm rice topped with a soy-seasoned scrambled egg, edamame, and a drizzle of sesame oil. Simple, comforting, and protein-rich.
350
Calories
25g
Protein
35g
Carbs
12g
Fat
GLP-1 Tip
Rice can feel heavy — start with a smaller portion of rice and more egg if you're unsure. The soft scrambled texture is gentle on the stomach.
Moderate toleranceHigh ProteinDairy FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 5 min prep · 15 min cook
- 75 g white rice, short-grain, dry weight
- 3 piece eggs
- 10 ml soy sauce
- 5 ml mirin
- 5 ml sesame oil
- 50 g edamame, shelled
- 10 g green onion, sliced(optional)
Method
- 1
Cook 75g (dry weight, about 1/3 cup) short-grain rice according to package directions. Alternatively, use 150g leftover cooked rice and microwave until hot.
Allergens
EggsSoySesame
Substitutions
Use tamari instead of soy sauce for gluten-free. Replace edamame with steamed peas. Cauliflower rice works for lower carb.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.