Nutrient-Rich Zucchini and Egg Rice Bowl Recipe by Chef Yoon Sook-ja
Healthy and Delicious Zucchini and Egg Rice Bowl to Enjoy at Home
Introducing the Zucchini and Egg Rice Bowl, topped with a flavorful zucchini stir-fry made with shrimp powder, inspired by Chef Yoon Sook-ja’s recipe from ‘The Best Cooking Secrets’. This is a visually appealing and delicious rice bowl recipe that ensures you get complete nutrition. Once made, it’s a satisfying meal that’s both beautiful to look at and delightful to eat, making it a favorite to prepare often.
Main Ingredients- 1/2 medium zucchini (about 250g)
- 1/2 medium onion
- 4 large egg whites
- 4 large egg yolks
- 400g cooked rice (for 2 servings)
Seasoning and Other Ingredients- 2 Tbsp water (for yolk consistency)
- 3 Tbsp mayonnaise (1 Tbsp for yolk, 2 Tbsp for whites)
- 1 tsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp minced garlic
- 1/2 tsp salt (for zucchini)
- 2 tsp dried shrimp powder (for umami boost!)
- 2 Tbsp cooking oil (for pan coating)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of black sesame seeds (for garnish)
- 2 Tbsp water (for yolk consistency)
- 3 Tbsp mayonnaise (1 Tbsp for yolk, 2 Tbsp for whites)
- 1 tsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp minced garlic
- 1/2 tsp salt (for zucchini)
- 2 tsp dried shrimp powder (for umami boost!)
- 2 Tbsp cooking oil (for pan coating)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of black sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash and thoroughly dry the zucchini and onion. Then, slice them into thick strips, about 0.5cm thick. Cutting them too thinly can cause them to break apart during stir-frying, so aim for a moderate thickness.
Step 2
To ensure a creamy texture, whisk the egg yolks with 2 Tbsp of water and 1 Tbsp of mayonnaise. This step prevents the yolks from clumping and helps create a rich and smooth scrambled egg.
Step 3
Separate the egg whites from the yolks and place them in a bowl. Add 2 Tbsp of mayonnaise and gently whisk until smooth using a fork or whisk. Mayonnaise helps keep the egg whites moist and tender, preventing them from becoming dry.
Step 4
Heat 1/2 tsp of cooking oil in a pan over medium heat. Add the sliced onions and stir-fry until they become translucent. Once the onions are softened, add 1 tsp of soy sauce, 1 Tbsp of oyster sauce, and 1 tsp of minced garlic. Continue to stir-fry for about 3 minutes until the onions are tender and sweet, developing their flavor.
Step 5
Now, add the sliced zucchini to the pan and stir-fry over high heat for a quick cook. As the zucchini starts to turn slightly translucent, add 1/2 tsp of salt, 2 tsp of dried shrimp powder, and 1 Tbsp of sesame oil. Continue to stir-fry for another 2-3 minutes until the zucchini is tender-crisp. The dried shrimp powder will add a deep, savory umami flavor.
Step 6
Wipe the pan clean and heat 1 Tbsp of cooking oil over low heat. Pour in the egg yolk mixture (with water and mayonnaise). Stir gently and continuously as it cooks. Turn off the heat just before it’s fully cooked and let the residual heat gently finish cooking the yolks for a soft, creamy texture. Avoid overcooking, as this can make them dry.
Step 7
Similarly, add 1 Tbsp of cooking oil to the pan and pour in the egg white mixture (with mayonnaise). Cook over low heat, stirring gently until the egg whites start to form curds. Once they are softly scrambled, turn off the heat and allow the residual heat to finish cooking them to a tender consistency. Again, avoid overcooking to maintain a soft texture.
Step 8
You now have perfectly cooked scrambled egg whites and yolks, along with the savory zucchini stir-fry. These components are colorful and highlight the natural flavors of the ingredients.
Step 9
To assemble, fill a bowl with warm cooked rice. Artfully arrange the scrambled egg yolks, scrambled egg whites, and the generous portion of zucchini stir-fry on top of the rice. Finally, sprinkle a pinch of black sesame seeds for a nutty aroma and a beautiful finish. Your delicious and nutritious Zucchini and Egg Rice Bowl is ready!
