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by Caitlin O’Malley,
Food Director at goop

Rice bowls with garlicky pea shoots

These rice bowls are nutritious and delicious, featuring our delicate and crunchy pea shoots.
8 Ingredients
25 Minutes
2 Servings

About the recipe

We partnered with our friends at goop to bring you two exclusive recipes created specially for Willo by Caitlin O’Malley, Food Director at goop, the modern lifestyle brand. These rice bowls are nutritious and delicious, featuring our delicate and crunchy pea shoots.

Ingredients

  • 2 eggs
  • 1 tablespoon sunflower oil 
  • 1/2 cup tamari
  • 2 cups pea shoots
  • 2 cloves garlic, grated
  • 1/2 teaspoon hot sesame oil kosher salt
  • Cooked sushi rice
  • Toasted sesame seeds
Pea Shoots

Directions

  1. Bring a small pot of water to a boil. Add the eggs and boil for 7 minutes, then submerge them in an ice bath. Peel the eggs, place them in a bowl, cover them with the tamari, and let sit for about 15 minutes, stirring occasionally to make sure they’re nicely coated.
  2. Once the eggs are marinated, heat a saute pan over medium-high heat and add the sunflower oil. When the oil is heated, add the pea shoots and toss until just wilted. Then add the garlic and hot sesame oil along with a pinch of salt. Divide the cooked sushi rice between 2 bowls and top each bowl with a tamari-marinated egg. Split eggs open and sprinkle sesame seeds over the top.
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