This low-ingredient recipe makes for a healthy midweek meal option that will be returned to again and again.
Ponzu is a citrus-infused soy sauce that adds lots of flavour effortlessly to the rice in this dish. Topping your rice with a fried egg gives the bowl a hit of protein and the kimchi is great for your gut-health. What's not to love?
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
470
Ingredients
300g
sushi rice
4Tbsp.
ponzu, see intro
300g
mixed green vegetables, we used broccoli and sugar snap peas, sliced into rough 3cm pieces
4
medium eggs
4Tbsp.
kimchi, see intro
You will also need
3Tbsp.
olive oil
Directions
Step 1Line a medium baking tray with baking parchment and brush with 1tbsp oil. Briefly rinse the sushi rice in a sieve under cold running water, drain well and tip into a medium pan (that has a lid). Cover with cold water until it comes 1cm above the rice. Bring to the boil over medium-high heat, stirring occasionally, then reduce to a simmer. Cover and cook for 8min, or until the rice is tender. Remove from heat and set aside, covered, for 5min.
Step 2Add 2tbsp ponzu and some seasoning to the rice and mix to combine. Tip on to the lined tray and smooth into an even, 1cm thick layer. Chill for 1hr, until just firm.
Step 3Preheat oven to 220°C (200°C fan) mark 7. Brush the top of the rice with 1tbsp oil and cook in the oven for 40min, or until crisp and golden at the edges.
Step 4Just before the rice is due to be ready, heat remaining 1/2tbsp oil in a large non-stick frying pan (that ideally has a lid) over high heat. Add the mixed green vegetables and stir-fry for 3-5min, until just tender. Mix in remaining 2tbsp ponzu. Tip into a bowl, cover with foil to keep warm and set aside.
Step 5Heat remaining 1/2tbsp oil in the frying pan, crack in the eggs, cover with the lid (if you have one) and cook for 4-6min, or until the whites are set and the yolks are still runny (or cooked to your liking).
Step 6Roughly chop the crispy rice and divide between 4 bowls. Add the vegetables and top with the fried eggs and a spoonful of kimchi. Serve.
You can use pickled ginger instead of the kimchi, if you like.
We've used broccoli and sugar snap peas, but you can use any of your favourite greens for a kick of health.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
