Broccoli, Mushroom and Egg Rice Bowl

This is a simple rice bowl that is easy to make for a weeknight supper.  You can substitute many other veggies for the broccoli and mushrooms according to your taste and whim.  It is also a great way to use up leftover veggies or eats that are already cooked.

This version used a sauce that included a small amount of leftover cooked hamburg, but the meat is not necessary and could be skipped altogether ir swapped out for a very small amount of any protein you like.

Makes generous serving for 2 (with some leftover)

INGREDIENTS:

2 extra large eggs

1 cup long-grain white rice with 2 cups of water for looking

1 small carrot, peeled and then, using the peeler, cut into thin strips

2 small or 1 large scallion, white and light green part, cut into 1/2″ pieces on the diagonal

2 cups broccoli florets , washed and trimmed

6-10 shiitake mushrooms (or cremini if you don;t have shiitake)

1 1/2 t. canola oil

1 t. mirin

1 T. plus 1/2 t. soy sauce (preferably Kikkoman) plus additional for serving

1/2 t. finely minced ginger

1 1/2 t. finely minced garlic (about 2 cloves)

1 cup low-sodium chicken stock

1/3 cup cooked and chopped hamburger or other protein (optional)

2 t. cornstarch

1 1/2 T. cool water

1 t. rice wine vinegar

pinch of sugar or small drizzle of honey

1 piece of sushi nori (optional)

PREPARATION:

1. Make the rice either by combining rice and water in a rice cooker or by cooking on the stovetop.  Keep covered to stay warm, while making the rest of the meal.
2. Bring a pan of water to a low boil over medium heat.  Prepare a bowl with cold water and ice to cool the eggs.
3. Add the eggs to the boiling water and adjust heat to maintain a simmer for exactly 6 1/2 minutes. (A good way to do this is to set a timer for 7 minutes and add the eggs to the water when the first 30 seconds has elapsed.)
4. Immediately remove the eggs with a slotted spoon and place in the ice water bath to fully cool.
5. Peel the carrot into thin strips and slice the scallions.  Set aside.
6. In a fry pan over medium heat, put 1/2 t. of the  canola oil, the mirin and 1/2 t. of the soy sauce.
7. Add the mushrooms and sauté until they are cooked through and their juices have reduced to a thickish (but still moist) coating on the bottom of the pan.  Transfer to a bowl, cover and set aside.
8. To the fry pan, add 1 t. canola oil, the minced ginger, and garlic and sauté briefly.
9. Add the chicken stock and 1 T. of soy sauce and cook until just reaching a boil.
10. In a small bowl or measuring cup, mix the cornstarch and water.
11. Pour this slurry into the chicken stock mixture and whisk until smooth and thickened.
12. Add the rice wine vinegar and the pinch of sugar/honey.  Add the cooked meat, if using.  Set aside.
13. Place water in the bottom of a steamer and the broccoli florets on top (alternatively, you can microwave the florets in a bowl with a small amount of water and a lid) and cook until just crisp-tender.
14. Reheat the sauce briefly if needed.
15. Drain and VERY gently peel the eggs and set in a bowl.
16. Add a serving of rice to the bottom of a bowl.  Top with mushrooms, carrots, scallions, and broccoli.
17. Gently hold an egg in the palm of your hand and use a knife to split it almost all the way in two keeping the halved pressed together (and not slicing your hand).  Open the egg over the rice bowl and nestle it on top.
18. Drizzle several tablespoons of the sauce over the top of the egg and broccoli and garnish with the nori sheet, if using.
19. Serve with additional soy sauce on the side.