Cabbage Rice Bowl with Fried Egg
Source: An Author, A Cookbook, pg 42Boris Mann, Site Name
- 2 cups rice, cooked
- 1 carrot, grated
- 2 tomatoes, chopped
- 1/2 cup cabbage, grated
- 1/3 cup cilantro, fresh chopped
- 2 eggs, fried
I make this fairly often as a healthy, quick, all-in-one meal option. I think of this as an “Asian” dish because I finish it with a mix of Asian condiments. Rachael likes to use Thai Sweet Chili Sauce, and I blend together Filipino Sugarcane Vinegar, Soy Sauce, and Chili Garlic Sauce.
You can put whatever vegetables you like in there – the crunch of raw vegetables, many of them grated, goes well with the rice, your condiments of choice, and the loveliness of a soft egg yolk coating everything.