Japanese Egg with Rice, Ponzu and Asian Peanut Dukkah

Japanese Egg with Rice, Ponzu and Asian Peanut Dukkah

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 21, 2019.
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Ingredients

Rice

  • 1/2 brown onion
  • 1 pack sesame seeds
  • 2 tsp finely grated ginger
  • 1 pack pre-cooked rice
  • 2 tsp soy sauce
  • 2 tsp sweet chilli sauce

Egg

  • 3 eggs
  • 2 tsp sesame oil
  • 1 tsp soy sauce

Slaw

  • 1 pack slaw
  • 1 pack mung bean sprouts
  • 1 pack ponzu dressing

To Serve

  • 1 pack nori
  • 1 spring onion
  • 1 pack Asian peanut dukkah
  • 1 pack veggie Asian BBQ mayo

Steps

  1. Prep ingredients Thinly slice onion, nori and spring onion, set aside separately.
  2. Cook egg In a bowl, whisk together egg ingredients. Heat a drizzle of oil in a large frypan on medium heat. Pour half the egg mix into pan, covering the base. Cook for about 1 minute until just set, carefully flip over and cook for 30 seconds. Set aside and repeat with remaining egg mix.
  3. Start rice Wipe out pan and return to medium-high heat with a drizzle of oil. Add onion, sesame seeds, ginger and a pinch of salt and cook for 2-3 minutes, until fragrant.
  4. Finish rice Add rice to pan along with soy sauce and sweet chilli sauce. Stir-fry rice for about 3 minutes, until well combined and hot through.
  5. Make slaw Place slaw, mung bean sprouts and ponzu dressing in a bowl. Toss to combine.
  6. Serve egg filled with rice and roll up. Serve with slaw, peanut dukkah, nori, spring onion and Asian BBQ mayo.

Nutritional Information

Energy 2493 kj
596 kcal
Protein 22.9g
Carbohydrate 54.5g
Fat 30.6g