Pollock Roe and Egg Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This simple lunchbox is made with warm rice topped with salty pollock roe, a golden fried egg, and seaweed flakes.
This simple lunchbox is made with warm rice topped with salty pollock roe, a golden fried egg, and seaweed flakes. It's savory and full of umami, making it a good choice for a busy lunch or a hearty dinner.
Lunchbox & quick meals · 10 minutes to cook
Nutrition (per 293.8g serving): 474 kcal · protein 18g · carbohydrate 70.1g · fat 11.9g · sodium 523.6mg
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: Pollock roe can be quite salty, so add it to the rice a little at a time and adjust to taste.
Tips: For a lunchbox, let the rice and egg cool slightly before closing the lid to reduce condensation.
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Ingredients (1 serving)
- Rice — 1 bowl
- Salted pollock roe — 25 g
- Egg — 1 pc
- Crumbled seaweed — 2 g
- Sesame oil — 0.5 tsp
- Cooking oil — 1 tsp