Egg Teppanyaki with Rice
Makan Tengah Hari • Malaysia
How to Make Egg Teppanyaki with Rice (Traditional & Healthy Version)
Egg Teppanyaki with Rice is a beloved fusion dish that has found its way into Malaysia’s vibrant food culture, especially in cosmopolitan cities like Kuala Lumpur and Penang. Drawing inspiration from Japanese teppan cooking—but with a uniquely Malaysian twist—this vegetarian lunch favorite is cooked on a flat grill and features local aromatics like daun bawang (spring onions) and serai (lemongrass). The eggs are lightly seasoned and cooked to tender perfection, then served over fragrant rice, often complemented by a medley of colorful vegetables. This dish showcases Malaysia’s multicultural cuisine, where influences from Japanese, Chinese, and Malay traditions blend seamlessly. The use of fresh local ingredients makes this Egg Teppanyaki with Rice both hearty and wholesome. With its satisfying umami flavors, vibrant colors, and nutritious profile, it’s ideal for anyone looking for a healthy yet delicious meal. Enjoy it during lunch with a side of acar (pickled vegetables) for an authentic Malaysian experience.
Bahan-bahan(untuk 1 plate with egg teppanyaki and rice)
- 4 large Eggs (telur)
- 2 cups Cooked white rice (beras wangi or jasmine)
- 1 small, julienned Carrot (lobak merah)
- 1 cup, shredded Cabbage (kubis)
- 1/2 cup, sliced Button mushrooms (cendawan)
- 2 stalks, chopped Spring onions (daun bawang)
- 2 tbsp Soy sauce, reduced sodium (kicap masin)
- 1 stalk, finely minced Lemongrass (serai)
- 1/4 tsp Black pepper (lada hitam)
- 1 tsp Sesame oil (minyak bijan)
- 1 tsp Cooking oil (minyak masak, preferably canola or sunflower)
Arahan
- 1
Prepare all vegetables: julienne the carrot, shred the cabbage, slice the mushrooms, and chop the spring onions and lemongrass.
5 minutes
Use a sharp knife for even, thin slices—this helps them cook quickly and evenly.
- 2
Heat a non-stick skillet or teppan (flat grill) over medium-high heat. Add cooking oil and swirl to coat.
2 minutes
Ensure the pan is hot before adding ingredients for a nice sear.
- 3
Add lemongrass and stir-fry for 1 minute until fragrant. Add carrots, cabbage, and mushrooms. Stir-fry for another 3-4 minutes until just tender.
5 minutes
Don’t overcook—veggies should remain crisp for best texture and nutrients.
- 4
Push vegetables to one side of the pan. Crack eggs directly onto the teppan. Season with soy sauce, black pepper, and drizzle with sesame oil.
2 minutes
For a creamier texture, lightly scramble the eggs as they cook.
Kenapa hidangan ini sihat
This dish is a healthy choice because it uses lean vegetarian protein, a high volume of vegetables, and whole food ingredients. The cooking method—teppan grilling—requires little oil, reducing unnecessary calories. By using reduced sodium soy sauce and incorporating lemongrass, you get robust flavor without extra fat or sodium. It’s filling, nutrient-dense, and suitable for those watching their calorie intake.
Egg Teppanyaki with Rice is high in protein from eggs and rich in vitamins A, C, and K from the variety of vegetables. The use of reduced sodium soy sauce and minimal oil keeps fat and sodium content low, making it heart-friendly. Carrots and cabbage provide fiber, supporting digestion, while mushrooms add a dose of B vitamins and antioxidants. The dish offers a balanced macro profile, with moderate carbohydrates for energy and healthy fats from sesame oil.
Petua
- 💡Prep all ingredients before cooking for a smooth teppanyaki experience.
- 💡Use a flat non-stick pan if you don’t have a teppan grill.
- 💡Add a splash of water to the pan when cooking vegetables for extra steam and tenderness.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on a skillet or microwave to preserve texture. It’s best enjoyed fresh.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 430.0 kcal |
