Rice Bowl with Soy-Marinated Fried Eggs and Tuna with Mayonnaise

Ingredients

• Eggs (Quantity not specified)
• Sesame oil (For cooking the eggs; quantity not specified)
• Cooked rice (Quantity not specified)
• Canned tuna (Optional; quantity not specified)
• Mayonnaise (Optional; quantity not specified)
• 50 ml Soy sauce
• 100 ml Water (The recipe indicates 100 to 120 ml)
• 1 tbsp Sweetener (Can be honey, maple syrup, or sugar)
• 1 Garlic (Chopped clove)
• 0.5 tbsp Korean chili powder (Can be substituted with chili oil)
• Scallions (Chopped; a generous amount, no specific measurement)
• Sesame seeds (A generous amount, no specific measurement)

Steps

1. 1

   In a bowl, add the soy sauce, water, sweetener, chopped garlic, Korean chili powder, chopped scallions, and sesame seeds. Mix well to prepare the marinade.

2. 2

   Heat the sesame oil in a skillet.

3. 3

   Crack the eggs into the skillet and cook them until the whites are set and the yolks are still runny.

4. 4

   Transfer the fried eggs to the prepared marinade. Refrigerate for several hours or overnight.

5. 5

   Serve the rice on a plate or in a bowl.

6. 6

   If desired, add the tuna and mayonnaise over the rice.

7. 7

   Place the marinated eggs on top and serve.

Notes

The source does not specify the amount of eggs, rice, oil, tuna, mayonnaise, scallions, or sesame seeds. For the water, it indicates a range of 100–120 ml. It does not specify how many hours the eggs should marinate, beyond several hours or overnight.

Nutrition per serving

• Korean food
• lunch
• high protein
• egg
• rice
• marinated
• dairy-free option