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Vegetable-Egg Donburi

Donburi is a Japanese dish in which either meat, fish, or eggs are served over rice.

Source: Martha Stewart Living, September 1998


  • 1 1/2 cups Japanese or sushi rice
  • 2 large whole eggs
  • 4 large egg whites
  • Pinch of black pepper
  • 6 shiitake mushrooms, thinly sliced
  • 10 snow peas
  • 1 medium carrot, julienned
  • 3 scallions, white parts cut into thin rounds and green parts cut into 1 1/2-inch lengths
  • 1 1/2 cups homemade or low-sodium canned vegetable stock
  • 1 1/2 teaspoons grated ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 ounce radish sprouts
  • Olive-oil, cooking spray


  1. Place rice and 2 cups water in a medium saucepan. Set saucepan over high heat; bring water to a boil. Cover saucepan, and reduce heat to a bare simmer. Cook rice until water has been absorbed, about 20 minutes. Remove saucepan from heat, and set rice aside, covered, until ready to serve.

  2. In a medium bowl, lightly whisk together whole eggs, egg whites, and black pepper. Set the egg mixture aside.

  3. Place a medium nonstick skillet over medium-high heat. When hot, spray skillet with olive-oil cooking spray. Add mushrooms; saute until browned, 2 to 3 minutes.

  4. Add the snow peas, carrot, and all scallions to the skillet. Cook until snow peas turn bright green in color, about 1 minute.

  5. Add the vegetable stock, ginger, and soy sauce to the skillet. Cook until the liquid has been reduced by half, about 6 minutes. Gently pour in the reserved egg mixture without stirring. Cover the skillet, and cook until eggs have just set, 4 to 5 minutes.

  6. Divide the rice among 4 soup plates or soup bowls. Divide omelet into 4 servings; spoon omelet and any remaining broth over the rice. Garnish with radish sprouts.

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