Reader Carol Lum shares a recipe that was shared with her, a versatile, easy dish called Hamburger Rice Peas that calls for ground meat cooked with onions, peas and eggs in a shoyu-sugar sauce.

Lum said she got the recipe from friend Linda Mamiya of Seattle, a former co-worker at the University of Washington Medical Center. The women call it a take on Japanese donburi, Americanized with the inclusion of ground beef.

Lum likes to add 1/4 to 1/2 cup chicken broth to the mixture and has made the dish with ground turkey, ground pork, chicken thighs “and even chicken teriyaki meatballs (from Costco).”

Mamiya’s “empty nester” version calls for putting eggs over the meat in half the pan and saving the other half for later. When heating the leftovers, she then adds two more beaten eggs.

HAMBURGER RICE PEAS

By Carol Lum and Linda Mamiya

• 1 pound hamburger (substitute with ground pork, turkey or chicken, chicken thighs or meatballs)
• 1/2 to 1 whole sliced onion
• Shoyu and sugar, to taste
• 1/4 cup water
• 1 cup frozen peas
• 2 eggs, beaten
• Green onions, chopped, for garnish

Brown hamburger in skillet. Drain fat and add onions. Cook till onions are slightly soft.

Season with shoyu and sugar. Add water and peas. Cover and simmer until peas are cooked. Stir in beaten eggs and cook till set.

Garnish with green onions and serve over rice or freshly cooked ramen. Serves 4.

Nutritional information unavailable.