Poached Eggs on Sticky Rice
Serve with Stir-Fried Cabbage.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 468 |
| pro | 15 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 76 g |
| fibre | 3 g |
| chol | 186 mg |
| sodium | 1110 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 12% |
| vit A | 8% |
| vit C | 2% |
| folate | 16% |
Suggested Recipes
-
2 cups (500 mL) sushi or arborio rice
3/4 tsp (4 mL) salt
1/4 cup (50 mL) sodium-reduced soy sauce
1 tbsp (15 mL) sesame oil
1 tsp (5 mL) rice or cider vinegar
1/2 tsp (2 mL) Asian chili garlic paste (or 1/4 tsp/1 mL hot pepper sauce), optional
1 tsp (5 mL) white vinegar
4 eggs (approx)
1 green onion, finely chopped
1 tbsp (15 mL) toasted sesame seeds
Preparation:
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.
Tags:
Dinner Club; Main Course; Eggs; Rice; Poach; Make It Tonight;
Source
Canadian Living Magazine: September 2004
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