Spring Greens and Egg Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking rice with shepherd’s purse and wild chives, then adding an egg and letting it steam.
This pot rice is made by cooking rice with shepherd’s purse and wild chives, then adding an egg and letting it steam. The fragrant shepherd’s purse, peppery wild chives, and savory egg make a mellow combination. It’s lovely served warm for lunch or dinner in spring.
Rice bowls · 35 minutes to cook
Nutrition (per 498g serving): 458.5 kcal · protein 14.7g · carbohydrate 71.8g · fat 11.3g · sodium 472.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Wash the dirt from the roots of the shepherd’s purse carefully and remove any yellow leaves for a fresh flavor.
Tips: To cook the egg yolk through, let the rice steam for an extra 2 to 3 minutes.
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Ingredients (1 serving)
- White rice — 1 cup
- Shepherd’s purse — 30 g
- Wild chives — 15 g
- Egg — 1 pc
- Water — 180 ml
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp