EGG AND VEGETABLE DONBURI
This nourishing Egg and Vegetable Donburi is a wholesome one-bowl Japanese meal combining soft-cooked egg, umami-rich vegetables and warm rice. Ideal for a solo lunch or light dinner, this comforting dish brings balance, texture and subtle flavour together in under 15 minutes. Seasoned with soy sauce and mirin, the savoury vegetables add depth while the egg gently coats the dish in richness. Served over a bed of hot rice, it’s both satisfying and easy to digest. Donburi, meaning “rice bowl,” is a Japanese classic where ingredients are layered for both visual and flavourful harmony. This single-serving variation is a time-saver and a go-to for those who appreciate quick, nutrient-dense meals that are low in fat yet full of umami. Whether made with leftovers or freshly prepped vegetables, this dish keeps things simple yet deeply comforting.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Pan-Fry
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian
DISH TYPE
Tacos & Wraps
INGREDIENTS
Here is a list of ingredients for Egg and Vegetable Donburi:
- 1 egg
- ¼ cup cooked vegetables
- ¼ cup cooked rice
- ½ teaspoon soy sauce
- ½ teaspoon mirin
FULL NUTRITIONAL INFORMATION
- Calories: 162 Kcal
- Total Fat: 7.4 g
- Saturated Fat: 2 g
- Cholesterol: 186 mg
- Sodium: 349 mg
- Total Carbohydrates: 16.4 g
- Dietary Fibre: 1.2 g
- Sugars: 2.1 g
- Protein: 8.5 g
- Vitamin A: 2305 IU
- Vitamin C: 2 mg
- Calcium: 40 mg
- Iron: 1.3 mg
- Potassium: 210 mg
PREPARATION
- Heat The Vegetables: In a non-stick pan, add a splash of water or a drop of oil if needed. Sauté the cooked vegetables briefly until heated through and slightly fragrant.
- Season The Mix: Drizzle soy sauce and mirin over the vegetables. Stir to coat evenly and let them simmer for about 1 minute.
- Add The Egg: Crack the egg directly into the pan and scramble gently. Let it cook until just set but still soft, mixing gently with the vegetables.
- Assemble The Bowl: Place the warm rice into a serving bowl. Spoon the egg and vegetable mixture on top and spread evenly.
- Finish And Serve: Garnish with optional scallions or sesame seeds. Serve it immediately while hot.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
Here are some helpful tips for Egg and Vegetable Donburi:
- Use Leftover Rice: Cold day-old rice works best for texture and reheats nicely under the egg.
- Don’t Overcook the Egg: Keep the egg soft and slightly runny to enhance the mouthfeel and bind the bowl.
- Prep Ahead: Pre-chop or pre-cook vegetables to save time during busy weekdays.
- Add Texture: Toasted sesame seeds or a dash of chilli oil can boost flavour and crunch.
- Season to Taste: Adjust soy and mirin levels depending on the saltiness or sweetness you prefer.
VARIATIONS
- Vegan Option: Replace the egg with crumbled tofu for a protein-packed plant-based twist.
- Protein Add-In: Add sliced seitan, edamame or tempeh to elevate protein macros.
- Different Grains: Use brown rice, quinoa or barley for added fibre and whole-grain benefits.
- Umami Boost: Add a dash of miso paste or a sprinkle of furikake for enhanced savouriness.
- Spicy Kick: Top with sriracha, chilli flakes or shichimi togarashi for heat lovers.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Meal Prep Friendly: Cook and portion out rice and vegetables in advance. Add the egg fresh when serving.
- Not Freezer Suitable: Due to the egg and rice texture, freezing is not recommended.
- Reheating: Reheat in a microwave or pan until hot, adding a splash of water to loosen if dry.
- Batch Cooking Tip: Multiply quantities quickly for two or more servings. Keep components separate until ready to serve.