Pumpkin Juice Salmon Scrambled Egg Rice Bowl
A cozy rice bowl smothered in creamy pumpkin sauce thickened with milk, topped with silky scrambled egg and flaked steamed salmon for gentle sweetness and richness.
Instructions
- 1
The materials are ready.
- 2
While cooking rice, simultaneously steam the salmon and pumpkin for later use.
- 3
When cooking rice, we stir-fry the eggs until cooked (not too long, just cooked and still soft). I overcooked them ๐
- 4
Once the rice is cooked, take out the salmon and pumpkin, dice the ham and stir-fry it in the pot until fragrant, then add in the pumpkin puree.
- 5
Add the milk and black pepper and bring to a boil.
- 6
Put in the salmon.
- 7
Stir-fry the salmon until it's loose and the juice is absorbed.
- 8
Serve the cooked rice in a bowl, top it with pumpkin and salmon sauce, and accompany it with soft scrambled eggs ๐คฉ
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Ingredients
Main Ingredients
- Salmon1 piece
- Egg3 pieces
- ham2 slice
- Pumpkin1 piece
- Cooked riceas desired
- Milk1 cup
- Salt1 small handful
- Cheese2 slices (optional)
- Black pepperto taste