Best 3 Egg And Edamame Brown Rice Bowl Recipes

Indulge in a culinary journey with a vibrant and nutritious Egg and Edamame Brown Rice Bowl, a harmonious blend of flavors and textures that will tantalize your taste buds. Savor the delicate taste of fluffy brown rice topped with tender steamed edamame, perfectly cooked eggs, and an array of crisp vegetables. Douse it with a tangy homemade sauce made from scratch, featuring the perfect balance of sweet, savory, and umami. Elevate your culinary experience with a variety of recipe options: customize your bowl with an over-easy egg, a soft-boiled egg, a fried egg, or even a poached egg. Experiment with different vegetables like broccoli, bell peppers, or asparagus, and explore diverse sauce variations using ingredients like hoisin sauce, tahini, or a classic vinaigrette. Discover the endless possibilities of this versatile dish, perfect for a wholesome breakfast, a delightful lunch, or a satisfying dinner.

Here are our top 3 tried and tested recipes!

BROWN RICE AND EDAMAME

Brown Rice and Edamame image

This healthy rice salad has a substantial helping of edamame beans.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 55m

Number Of Ingredients 8

Ingredients

Coarse salt and ground pepper
3/4 cup long-grain brown rice
1 1/4 cups frozen shelled edamame
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 scallions, thinly sliced on the diagonal

Steps:

In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.

Nutrition Facts : Calories 214 g, Fat 5 g, Fiber 4 g, Protein 8 g

RICE BOWLS WITH FRIED EGGS

Rice Bowls with Fried Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 cups broccoli florets (about 8 ounces)
2 tablespoons vegetable oil
2 cups sliced shiitake mushrooms (about 6 ounces)
1 small bunch scallions, chopped
1 cup frozen shelled edamame, thawed (about 6 ounces)
1 8-ounce can sliced water chestnuts, drained and rinsed
1 cup bean sprouts
1 cup snow peas, trimmed and halved (about 3 ounces)
1/4 cup low-sodium teriyaki sauce
1 tablespoon Sriracha, plus more for serving
3 cups cooked brown rice
4 large eggs

Steps:

Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.

Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams

POACHED EGG WITH RICE AND EDAMAME

Poached Egg with Rice and Edamame image

This dinner for one is filling, tasty, and nourishing. Have cooked brown rice made ahead of time.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 9

Ingredients

1 Tbsp extra-virgin olive oil
1 sliced clove garlic
Pinch red pepper flakes
2 cups chopped kale
1/2 cup thawed frozen edamame beans
Coarse salt
3/4 cup cooked brown rice
1/4 cup shredded red cabbage
1 large egg

Steps:

In a medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, about 2 minutes. Add edamame and cook until heated through. Season with salt. Transfer to a bowl with rice and top with cabbage.
In a small pot, bring 2 inches water to a boil and reduce to a simmer. Crack egg into a teacup and gently slide into water. Cook until white is just set but yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over rice and vegetables. Season with salt and red pepper flakes.

Nutrition Facts : Calories 537 g, Fat 24 g, Fiber 10 g, Protein 23 g, SaturatedFat 4 g, Sodium 310 g

Tips:

Use fresh ingredients: Fresh edamame, vegetables, and herbs will give your bowl the best flavor.
Cook the rice according to the package directions: This will ensure that the rice is cooked properly and not over or undercooked.
Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them until they are just set, with a slightly runny yolk.
Use a variety of vegetables: This will add color, flavor, and nutrients to your bowl. Some good choices include broccoli, carrots, snap peas, and bell peppers.
Don't be afraid to experiment with different sauces and toppings: There are many different ways to flavor your bowl. Try a simple sesame-ginger dressing, a creamy avocado sauce, or a spicy sriracha sauce. You can also add toppings like crushed peanuts, roasted sesame seeds, or crispy shallots.

Conclusion:

Egg and edamame brown rice bowls are a delicious, healthy, and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. With a variety of vegetables, protein, and healthy fats, these bowls are a great way to get your daily dose of nutrients. So next time you're looking for a quick and easy meal, give this egg and edamame brown rice bowl a try.