Cookbook Shelf

Cabbage Rice Bowl with Fried Egg

January 25, 2016

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.

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