Mar 23 2017

by Heidi Leon Monges

Recipe: a simple rice, cabbage & egg bowl

egg cabbage rice buddha bowl

Food served in a bowl, or what Instagram taught us to call Buddha bowls are not so new. As the name implies it is a reference to the single (or one of the few) possessions a buddhist monk has, which is a bowl that allows him (or her) to receive food in return of their prayers and blessings. Nothing farthest from the overly abundant bowls full with all sorts of food that we’ve seen in Pinterest or IG, maybe because people tend to correlate this to Buddha’s big belly instead to a daily affirmation of less is more.

To each its own.

egg cabbage rice buddha bowl

egg cabbage rice buddha bowl

egg cabbage rice buddha bowl

One thing for sure is that we got accustomed to eat our protein and veggies with a big fat bowl of steaming mifàn (rice in Mandarin, but also the word to describe food, as in let´s eat, or it’s lunch time…mifan!) when we lived in Shanghai and Macau. When I used to work as a Project Manager in the Paris of the East, my all-Chinese team and I , we would order cheapo lunches for maybe 5  to 10 yuans (no, I don’t want to stop and think what was on my plate or how it was cultivated or grown). Lunch would always consist in a large portion of rice with a topping of either veggies sauteed in a thick maizena based sauce, or a meat/chicken stir fry. All will arrive in those super toxic styrofam containers. OMG! Don’t judge me, those were the times of no ecological conscience, the times of living the dangerous expat life.

Well fast forward to 10 years, and we find ourselves now exclaiming admirative phrases to the… rice bowl. Don’t get me wrong, I love my mifan-with-everything but sometimes I feel we’re heading towards over-pretentious food-ie times…

Anyhow, because I am a food blogger I cannot stay away from the wave and not share with you my most common way to eat a Buddha bowl at home. My recipe is forever changing and evolving according to our likes and the seasons, this version is more of a late Winter, or Early Spring one, using a very disregarded vegetable: the cabbage. Of course you can switch some, or all (change rice for quinoa for example) of the ingredients since this recipe is more of a road map to spike your own creativity and use whatever is available in your region.

That said I strongly suggest you to #putaneggonit , but if you are vegan you can totally skip the animal protein here.

egg cabbage rice buddha bowl

egg cabbage rice buddha bowl


yield: two servings

2 cups of steamed rice or quinoa

1 cup sauteed cabbage (recipe below)

2 eggs fried or poached

Fleur de sel, pepper to taste

Piment D’Espelette A.O.P

Huy Fong – Sriracha Hot Chili Sauce (optional)

2 Lemon wedges

Assemble your Buddha bowls putting a cup of steamed warm rice into each bowl.

Add the sauteed cabbage (recipe below).

Add the fried or poached egg.

Sprinkle a bit of Fleur de sel, pepper. If using it, also sprinkle a few Piment d’Espelette flakes.

Serve with a lemon wedge.



1 small cabbage, finely chopped in julienne

1 small onion, finely sliced

1 garlic

1 tbsp cooking oil (olive or coconut)

1 tsp french butter

salt, pepper to taste

Heat a large saute pan in medium high temperature.

Add the butter and the cooking oil. Let the butter melt but don’t let the fats to get smoky.

Add the onions sliced and cooked until they have a nice light caramel color.

Add the cabbage and saute for 5 to 10 minutes stirring occassionally, until the cabbage is cooked and nicely caramelized but still has a bite.

Add salt and pepper.

Use immediately.

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  1. The combination of this bowl is just perfect and i really enjoyed while reading your article.

  2. Mimi says:

    Great post, and gorgeous photos! You must be really young. In my lifetime of food awareness and cooking, there have been two major waves of over pretentious food trends. I’m usually stubborn. For example, I’ve never posted on a “bowl,” although I have made myself many versions. And, I can’t get past foam on a dish. In any case, I should be probably less stubborn, and more embracing. I am all for putting an egg on it!

    • Hi Mimi, thanks for your comment. Well, let me tell you I am not *that* young anymore (42 over here), and I have been in the F&B & Hospitality for the past 15 years, so I have seen many, many food trends and I have to admit most of them are always over-pretentious. Right now I am taking a MOOC about Culinary Trends by Ferrandi school in Paris, check it out, I think you might like it…. and yes to eggs on everything! :)

Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.