Poached Eggs on Sticky Rice

Poached Eggs on Sticky Rice Image by: Poached Eggs on Sticky Rice Author: Canadian Living

Serve with Stir-Fried Cabbage.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2004

Ingredients

  • 1 teaspoon cider vinegar
  • 2 cups sushi rice
  • 2 cups arborio rice
  • 3/4 teaspoons salt
  • 1/4 cup sodium-reduced soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon Asian chili garlic paste or 1/4 tsp/1 mL hot_pepper sauce, optional
  • 1 teaspoon white vinegar
  • 4 eggs (approx)
  • 1 green onion finely chopped
  • 1 tablespoon toasted sesame seeds

Method

In sieve, rinse rice until water runs clear; drain. In large saucepan, bring 2-1/2 cups (625 mL) water and salt to boil. Add rice; cover and bring to boil. Reduce heat to low; simmer until liquid is absorbed, about 12 minutes. With fork, gently stir twice. Remove from heat; let stand, covered, for 10 minutes.

Meanwhile, in small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste (if using); set aside.

In large deep skillet, bring 6 cups (1.5 L) water and white vinegar to simmer over medium heat. One at a time and adding more eggs, if desired, break eggs into small dish and slide into pan; poach until white is set and yolk is desired doneness, about 3 minutes for slightly runny yolk.

Divide rice among warmed bowls; drizzle with soy mixture. With slotted spoon, transfer each egg to bowl. Sprinkle with onion and sesame seeds.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1110 mg
  • Protein 15 g
  • Calories 468.0
  • Total fat 10 g
  • Cholesterol 186 mg
  • Saturated fat 2 g
  • Total carbohydrate 76 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Poached Eggs on Sticky Rice

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