Broccoli Carrot Donburi with Fried Egg and Scallion Lime Rice

This donburi bowl layers fluffy scallion lime rice with saucy broccoli and carrot ribbons, plus perfectly fried eggs. Garnish with tangy pickled radishes and nutty sesame seeds, then finish with drizzles of sweet soy glaze and spicy sriracha. It’s a quick, satisfying meal that’s full of flavor and texture.

Donburi is a Japanese rice bowl dish that can be endlessly customized. This version is packed with veggies and a runny yolk that coats everything in richness. Perfect for a weeknight dinner that feels special.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. While hot, stir in the juice of half the lime and thinly sliced scallion whites. Set aside.
2. Thinly slice the radishes. In a small bowl, toss with a pinch of salt and the juice of the remaining lime half. Set aside to quick-pickle.
3. Peel the carrot into ribbons using a vegetable peeler. Cut the broccoli into small florets.
4. In a large skillet, heat a drizzle of oil over medium-high heat. Add the broccoli and carrot ribbons and cook for 3-4 minutes until tender-crisp. Add the soy sauce and 2 tablespoons of water and cook for 1 minute more until saucy.
5. In a separate nonstick skillet, fry the eggs sunny-side up or to your liking, seasoning with salt and pepper.
6. Divide the scallion lime rice between bowls. Top with the broccoli-carrot mixture and a fried egg.
7. Garnish with the pickled radishes, sesame seeds and sliced scallion greens. Drizzle with sweet soy glaze and sriracha to taste.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water ratio according to the package directions.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a quick substitute.

How do I make the pickled radishes ahead of time?

They can be made up to a day in advance and stored in the refrigerator.