Edamame and boiled egg bowl with brown rice and avocado

Ingredients

For 1 serving

• Brown rice60 g
• Eggs2
• Edamame80 g
• Avocado40 g
• Carrots60 g
• Red cabbage60 g
• Soy sauce10 ml
• Rice vinegar1 tablespoon
• Sesame seeds4 g

Contains: gluten, eggs, soy, sesame,

Method

1. Rinse the brown rice, add it to a pan of boiling water and cook over medium heat for 35 minutes, until tender but firm; drain.
2. Meanwhile bring a small pan of water to the boil, lower the eggs in gently and cook them for 8 minutes, until set but with the yolk still bright; cool them in cold water and peel.
3. In the same water cook the edamame for 4 minutes, until tender but firm; drain.
4. Peel and grate the carrot, core the red cabbage and slice it very finely; dress the vegetables with the rice vinegar and soy sauce. Peel and slice the avocado.
5. Assemble the bowl with the rice, vegetables, edamame, avocado and the eggs cut into wedges, and finish with the sesame seeds.