Pastrami Veggie Rice Bowls with Jammy Marinated Eggs

Pastrami & Veggies

Ingredients

• Olive oil
• 2 shallots, thinly sliced
• Cabbage, thinly sliced
• Broccoli florets
• Mushrooms, sliced
• Carrots, thinly sliced
• Any other veggies you love
• 1 full package pastrami, cut into strips
• 3 fresh garlic cloves, crushed (or garlic powder if you’re lazy)
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste
• Cumin, to taste
• A good squeeze of fresh lemon
• A splash of soy sauce
• A small drizzle of sesame oil
• Basmati rice, for serving

If you don’t like pastrami, you can absolutely use chicken cutlets cut into bite-size pieces instead.

Directions

1. Heat a generous drizzle of olive oil in a large pan or pot. Add the thinly sliced shallots and sauté until soft and golden.
2. Add the cabbage, broccoli, mushrooms, carrots, and any other veggies you want. Give everything a good mix, cover, and let the vegetables cook down for a few minutes.
3. Uncover and season with salt, black pepper, paprika, cumin, crushed garlic, a good squeeze of fresh lemon, a splash of soy sauce, and a small drizzle of sesame oil. Mix everything together, cover again, and cook until the vegetables are almost completely tender.
4. Add the pastrami strips, mix well, cover, and cook a little longer until the pastrami is hot and the vegetables are perfectly tender. If using chicken instead: Add the chicken earlier and make sure it cooks completely through before serving.
5. Meanwhile, prepare your basmati rice. Spoon the rice into bowls, pile the pastrami and veggies over it, and finish with a jammy marinated egg.

🥚 Jammy Marinated Eggs

Make these in the morning for dinner. They need at least 6 hours to marinate and are super easy to make.

Ingredients

• 4–6 eggs
• ½ cup soy sauce
• ½ cup water
• 1 tablespoon sesame oil
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves, crushed
• A few thin slices of fresh ginger
• 2 green onions, thinly sliced
• 1 small cucumber, finely diced
• Chili flakes, to taste
• 1 tablespoon sesame seeds

Directions

1. Bring a pot of water to a boil. Carefully lower in the eggs and boil for exactly 7 minutes for that perfect jammy center.
2. Immediately transfer the eggs to a bowl of ice water and let them cool for 10 minutes. Once cooled, carefully peel them.
3. In a container, combine the ½ cup soy sauce, ½ cup water, 1 tablespoon sesame oil, 1 teaspoon Worcestershire sauce, crushed garlic, sliced ginger, green onions, diced cucumber, chili flakes, and sesame seeds.
4. Add the peeled eggs to the marinade. Cover and refrigerate for a minimum of 6 hours, turning the eggs once or twice if they aren’t completely submerged.
5. To serve, cut a marinated egg in half and place it over your basmati rice and pastrami-veggie mixture. Spoon a little of the marinade with those bits of cucumber, ginger, and green onion over the egg.

Enjoy!