Rice salad with courgette and egg
A hearty rice salad with courgette, sweetcorn and a fried egg, tossed in a Kikkoman Soy Sauce and smoked paprika dressing. Quick to prepare and perfect for a packed lunch. A healthy alternative to creamy mayo-based salads.
Preparation
Step 1
100 g jasmine rice – 1 tbsp vegetable oil – 1 courgette – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp smoked paprika
Cook the jasmine rice according to the packet instructions. Slice the courgette and sauté in the vegetable oil with the Kikkoman Soy Sauce and smoked paprika for 3 minutes. Set aside.
Step 2
2 eggs – 2 tbsp plain yoghurt – ½ tsp smoked paprika – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 100 g tinned sweetcorn – 1 red onion
Fry the eggs in the same pan used for the courgette. Mix the yoghurt with the smoked paprika and Kikkoman Soy Sauce. Peel and chop the onion. In a lunchbox, layer a quarter of the cooked rice, then half the sautéed courgette, half the sweetcorn, and half the red onion, followed by another quarter of rice. Spoon over half the yoghurt sauce. Repeat for the second lunchbox.
Step 3
½ tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp pepper – 1 tbsp chopped spring onion
Place the fried eggs on top of lunchboxes. Sprinkle over the pepper, drizzle with the Kikkoman Soy Sauce and top with the chopped spring onions.
Tip:
For a vegan version, swap the egg for grilled halloumi or avocado. The yoghurt–soy dressing also works well as a dip for roasted veg.
Recipe-ID: 1574
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100 g jasmine rice – 1 tbsp vegetable oil – 1 courgette – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp smoked paprika
Cook the jasmine rice according to the packet instructions. Slice the courgette and sauté in the vegetable oil with the Kikkoman Soy Sauce and smoked paprika for 3 minutes. Set aside.
2 eggs – 2 tbsp plain yoghurt – ½ tsp smoked paprika – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 100 g tinned sweetcorn – 1 red onion
Fry the eggs in the same pan used for the courgette. Mix the yoghurt with the smoked paprika and Kikkoman Soy Sauce. Peel and chop the onion. In a lunchbox, layer a quarter of the cooked rice, then half the sautéed courgette, half the sweetcorn, and half the red onion, followed by another quarter of rice. Spoon over half the yoghurt sauce. Repeat for the second lunchbox.
½ tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp pepper – 1 tbsp chopped spring onion
Place the fried eggs on top of lunchboxes. Sprinkle over the pepper, drizzle with the Kikkoman Soy Sauce and top with the chopped spring onions.
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