Cucumber and Egg Rice Bowl
黄瓜鸡蛋盖饭
Cucumber, carrot and scrambled eggs are tossed with garlic and a light soy-and-oyster sauce, then served over rice.
Published
Ingredients
Quantities are included where specified in the original recipe.
- cucumber
- carrot
- garlic
- eggs
- 1 spoonfullight soy sauce
- 1 spoonfuloyster sauce
- cooked rice
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Thinly slice cucumber and carrot, mince garlic and beat the eggs.
- 02
Scramble the eggs in oil and set aside.
- 03
Fry garlic until fragrant, add carrot and stir-fry, then add cucumber.
- 04
Return the eggs and add light soy sauce and oyster sauce. Toss together and serve over cooked rice.
Illustrated Cooking Guide
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Cooking Method
Cucumber and Egg Rice Bowl
Cucumber, carrot and scrambled eggs are tossed with garlic and a light soy-and-oyster sauce, then served over rice.
Ingredients
- cucumber
- carrot
- garlic
- eggs
- 1 spoonfullight soy sauce
- 1 spoonfuloyster sauce
- cooked rice
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Thinly slice cucumber and carrot, mince garlic and beat the eggs.
- 02
Scramble the eggs in oil and set aside.
- 03
Fry garlic until fragrant, add carrot and stir-fry, then add cucumber.
- 04
Return the eggs and add light soy sauce and oyster sauce. Toss together and serve over cooked rice.
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