Fennel and Zucchini Rice Bowl with Egg

A light and flavorful rice bowl featuring sautéed fennel and zucchini, topped with a perfectly fried egg. This dish is nutritious, easy to prepare, and makes for a satisfying meal.

easy 25 min 450 cal
Steps

1. Rinse the rice under cold water and then combine it with 1/2 cup of water in a small pot. Bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes or until water is absorbed. 2. In a skillet, heat a teaspoon of olive oil over medium heat. Add the sliced fennel and sauté for about 3 minutes until it softens. 3. Add the diced zucchini to the skillet and cook for another 3-4 minutes until both vegetables are tender. Season with salt, pepper, and optional spices. 4. In another pan, heat a little olive oil and fry the egg to your liking (sunny-side up or over-easy). 5. Once the rice is cooked, fluff it with a fork and mix in the cooked beans. 6. Assemble the bowl: Start with a base of the rice and bean mixture, add the sautéed vegetables, and top with the fried egg. 7. Enjoy your nutritious meal!

Ingredients

1/2 cup rice 1/2 cup water 1/2 zucchini, diced 1/2 fennel bulb, sliced thin 1 egg 1/4 cup cooked beans (any type) Salt and pepper to taste Olive oil for cooking Optional: paprika or chili flakes for spice

You May Also Like
Creamy Avocado Chicken Salad Bowl
Apple and Chicken Skillet with Sage
Honey-Glazed Carrot and Chickpea Bowl
Savory Banana Curry Stir-Fry
Chocolate Avocado Mousse with Fresh Berries
Classic Crispy Fried Chicken
Spiced Yogurt Chicken Bowl
Herbed Garlic Roasted Potatoes
Lemon Herb Chicken Skillet
Vietnamese Caramelized Pork (Thịt Kho)
Creamy Vanilla Tiramisu without Coffee and Raw Eggs
Nasi Goreng Spesial Rumahan
Fresh Cucumber and Tomato Salad
Nasi Goreng Spesial Rumahan (Fried Rice Challenge)
Classic Vanilla Mug Cake