Japanese Egg with Rice, Ponzu and Asian Peanut Dukkah

Japanese Egg with Rice, Ponzu and Asian Peanut Dukkah

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, July 21, 2019.
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Ingredients

Rice

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

Egg

  • 6 eggs
  • 1 Tbsp sesame oil
  • 2 tsp soy sauce

Slaw

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

To Serve

  • 1 pack nori
  • 2 spring onions
  • 1 pack Asian peanut dukkah
  • 1 pack Asian BBQ mayo

Steps

  1. Prep ingredients Thinly slice onion, nori and spring onions and set aside separately.
  2. Cook egg In a bowl, whisk together egg ingredients. Heat a drizzle of oil in a large fry-pan on medium heat. Pour quarter of 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 2076 kj
496 kcal
Protein 19.9g
Carbohydrate 53.3g
Fat 21.6g