Broccoli Carrot Donburi with Fried Egg and Scallion Lime Rice

This vibrant donburi layers fluffy scallion lime rice with tender broccoli and shredded carrots, all topped with a perfectly fried egg. Tangy pickled radishes and nutty sesame seeds add crunch, while sweet soy glaze and sriracha bring a delicious sweet-spicy finish.

Donburi, a Japanese rice bowl, is endlessly customizable. This version is packed with veggies and protein, making it a satisfying meal that comes together in under an hour. Perfect for a quick weeknight dinner that feels special.

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Ingredients

4 ounce Shredded CarrotsView 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, prepare the pickled radishes: Thinly slice the radishes. In a small bowl, combine sliced radishes, 1 teaspoon sugar, 1 tablespoon lime juice (from half the lime) and a pinch of salt. Toss and set aside to pickle.
3. Prep the vegetables: Cut broccoli into small florets. Thinly slice the scallions, separating white and green parts. Zest the remaining lime half and set aside.
4. Cook the broccoli and carrots: Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add broccoli and cook, stirring occasionally, until tender and lightly charred, about 5 minutes. Add shredded carrots and cook 1 minute more. Stir in soy sauce and 2 tablespoons sweet soy glaze. Cook until sauce thickens slightly, about 1 minute. Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm.
5. Fry the eggs: In the same skillet, add 1 tablespoon butter and 1 teaspoon cooking oil over medium heat. Crack eggs into the pan and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt and pepper.
6. Prepare the scallion lime rice: Stir the sliced white scallions and lime zest into the cooked rice. Season with salt to taste.
7. Assemble the bowls: Divide the scallion lime rice between two bowls. Top with the broccoli-carrot mixture. Place a fried egg on each bowl. Garnish with pickled radishes, green scallion slices, sesame seeds and a drizzle of remaining sweet soy glaze and sriracha. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking times accordingly.

How do I make the pickled radishes ahead of time?

The pickled radishes can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Can I add protein like chicken or tofu?

Absolutely! Cooked chicken, tofu or shrimp would be great additions. Simply cook them before the vegetables and set aside.