Pea Pod Mini Buns

Lately, work has been so hectic that I often skip proper meals. Then one day, I stumbled upon a video of a Japanese-style scrambled egg rice bowl, mesmerized by the golden, creamy eggs and plump shrimp. The next day, I bought the ingredients and tried it—wow! The tender eggs wrapped around sweet shrimp, with shredded carrots adding a hint of natural sweetness, all piled over rice with seaweed flakes… every bite was pure bliss. Best of all, it takes just 15 minutes to make, is low in fat, and packed with protein. Now it’s my go-to lazy-day meal. You’ve got to try it too!

🔍 Ingredient Breakdown

This dish shines with its combo of scrambled eggs and shrimp, offering ample protein while keeping fat in check. Eggs provide high-quality protein and vitamin D, while shrimp delivers zinc and omega-3s for immunity. Carrots contribute beta-carotene (great for eyes and skin), and broccoli adds fiber and vitamin C. Seaweed flakes boost umami and minerals like iodine and iron. Rice serves as an energy-sustaining carb, but portion control keeps it balanced. Overall, it’s a nutrient-dense meal perfect for fitness goals or everyday health.

🍽️Serving Suggestions

Enjoy this bowl hot—the eggs are creamiest and shrimp springiest when fresh off the stove. For extra texture, sprinkle sesame seeds or drizzle soy sauce. Pair it with miso soup for a Japanese bistro vibe. Fitness enthusiasts can reduce rice and add more greens like spinach. Leftovers? Tuck them into whole-wheat bread for a protein-rich sandwich.

❤️ Why You’ll Love It

First, it’s lightning-fast! From prep to plate in under 20 minutes, ideal for busy bees. Second, it rivals fancy donburi bowls at a fraction of the cost. The sweet shrimp and velvety eggs, layered with carrots, create a luxurious yet homey bite. Plus, it’s versatile—swap shrimp for chicken, salmon, or tofu and still delight. Whether as lunch, dinner, or a midnight snack, it’s a guaranteed mood-lifter.

🥗RECIPE🥗

🥬Ingredients list

• 100g shrimp

• 2 eggs

• ½ carrot (julienned)

• A few broccoli florets

• 1 tsp minced garlic

• Seaweed flakes, to taste

• 1 bowl cooked rice

• 2 tbsp milk (optional, for softer eggs)

• Salt, chicken powder, to taste

• Cooking oil

👩🍳DIRECTIONS

1. Sauté carrots: Heat oil, fry garlic until fragrant. Add carrots, stir-fry until tender. Season with salt and chicken powder. Set aside.

2. Cook shrimp: In the same pan, heat a little oil. Pan-fry shrimp until pink (~2 mins). Let cool slightly, then mix into beaten eggs with milk and salt.

3. Scramble eggs: Reheat oil, pour in egg mixture. Over low heat, gently push eggs until softly set. Let residual heat finish cooking.

4. Blanch broccoli: Boil water with salt, cook broccoli for 1-2 mins. Drain.

5. Assemble: Layer rice in a bowl. Top with carrots, egg-shrimp scramble, and broccoli. Garnish with seaweed flakes.

❓ Frequently Asked Questions

1. Q: No milk?
   A: Use water or soy milk, but milk adds richness.

2. Q: Can I substitute shrimp?
   A: Yes! Try chicken, beef, or tofu—adjust cooking time accordingly.

3. Q: My eggs turn rubbery. Help!
   A: Keep heat low. Push eggs gently—don’t over-stir! Let them set slowly.