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Sunny-side up rice bowl

4 servings


  • 4 cups broccoli florets
  • ⅛ teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon less-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1½ teaspoons olive oil
  • 1 teaspoon grated ginger root
  • 1 teaspoon honey
  • 4 large eggs
  • 2 cups cooked brown rice
  • 1 cup shredded carrot
  • 1 medium scallion, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • Sriracha (optional)


Preheat oven to 425°F. In a large bowl, toss broccoli florets with a drizzle of olive oil, sprinkle with salt and pepper. Arrange on a baking sheet and roast until browned and tender, about 15 minutes. Meanwhile, combine vinegar, soy sauce, oils, ginger and honey; mix well. Next, coat a 12-inch nonstick skillet with nonstick spray, and cook eggs sunny-side up until whites are set and edges are lightly browned, 3–5 minutes on medium heat. Remove from heat.


To make the bowls, evenly distribute brown rice, broccoli and carrot between four bowls. Top each with an egg. Drizzle with dressing and sprinkle with scallion, sesame seeds and a dash of Sriracha (optional).


  • 289 calories
  • 13g fat (3g saturated fat)
  • 210mg cholesterol
  • 633mg sodium
  • 32g carbohydrate
  • 5g sugar
  • 4g fiber
  • 11g protein