Vegetarian carrot rice bowl
Heat olive oil over low/medium heat and cook 1 finely sliced carrot (lengthwise; I used a vegetable peeler) with the lid on until almost tender. Then stir in a handful of chopped celery leaves, some black sesame seeds and a small amount of precooked rice. Season with turmeric, tiny bit of black pepper and herbed salt. A couple minutes later, stir in 1 egg. Sprinkle with fresh lemon juice.
Transfer into a bowl and top with 1 teaspoon of miso paste.
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