Broccoli-Carrot Donburi with a Fried Egg

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook for 1 minute. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small microwave safe bowl, combine juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), a pinch of salt and pepper, and a splash of water. • Stir in sliced radishes, then cover bowl with plastic wrap. Microwave for 1 minute. Carefully remove plastic wrap and stir again. Set aside to pickle until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli, a pinch of salt and pepper, and a splash of water. Cover and steam for 3 minutes. • Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Transfer to a medium bowl and stir in half the soy sauce. • Heat a drizzle of oil in same pan. Add shredded carrots and a pinch of salt and pepper. Cook, stirring, until just softened, 1-2 minutes. Turn off heat and stir in remaining soy sauce.

• Meanwhile, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and season with salt and pepper. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Turn off heat.