Instructions
Step 1: Prepare all vegetables by washing and slicing them accordingly.
Step 2: Arrange a base of lettuce and rice in a bowl.
Step 3: Neatly arrange the cherry tomatoes, cucumber, bell pepper, chopped tomato, and carrots on top of the rice.
Step 4: Heat oil in a small pan over medium heat and fry the egg sunny-side-up until the whites are set but the yolk remains runny. Season with salt and pepper.
Step 5: Gently place the fried egg on top of the vegetables.
Step 6: Serve immediately. Optional: drizzle with soy sauce or sesame dressing for added flavor.
Storage Information
For best results, serve the bowl immediately after preparing. If storing, keep the rice and vegetables in separate airtight containers in the refrigerator for up to 2 days. Fry the egg fresh when ready to serve.
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