As I mentioned before, it’s been really hot for April in Philadelphia. It’s really bumming me out – the kitchen has been so uncomfortable(!!!). On the bright side, hot weather makes me want to eat a bit healthier (the threat of summer weddings and beach days is growing).
This recipe perfectly addresses both problems: it involves minimal cooking (and no cooking that requires you to pay attention to the stove) and is incredibly light. Plus, it seems to me like the PERFECT lunch to take to work: perfect as leftovers (because you assemble right before you eat), easy to transport, and really cute…just in case someone asks what you’re eating.
[For those of you who don’t know, yes, I take my lunch to work every day, and yes, I have a real, insulated lunch bag that I carry around. I might work for a global consulting firm in a high rise in the city, but I still wear old, squeaky sneakers on my walk to work. Deal with it, world.]
3/4 cups long-grain white rice, cooked [you need a fluffy rice to contrast with the texture of the egg. Trust me.]
2 tsp. soy sauce
2 tsp. lemon juice
1/8 tsp. sesame oil (or less) [sesame oil is strong – you need to know how much you like the flavor when deciding how much to add]
1/4 tsp. red pepper flakes (or more)
2 hard-boiled eggs (or medium-cooked, if you’re into that)
2 green onions, torn up into bite-sized pieces
If you’re cooking this for yourself and eating it right now: cook the rice. In the meantime, stir together the soy sauce, lemon juice, sesame oil, and red pepper flakes to make a dressing. When the rice is done, divide between two bowls. Top with one sliced egg and one green onion, chopped, each. Top with soy dressing.
If you’re taking it somewhere: After you’ve cooked the rice, divide into two containers. Let rice cool for a bit, then top each container with one green onion, chopped or torn apart, each. You can then refrigerate as you would normal rice you were taking somewhere (i.e., for more than a day). Mix up the soy dressing, and divide into two smaller containers. Do not put on top of the rice until you’re ready to eat. Putting it on ahead of time saturates the rice a bit too much and makes it too salty. So, when you pack your lunch, keep your rice, dressing, and egg separate. When assembling, heat the rice and green onion for about 30 sec. Then, top with the dressing and sliced egg.
344 Calories per serving: 6 g fat, 57 g carbohydrates, 1 g fiber, 12 g protein (see all that protein? It’s so filling!)