Poached Eggs on Sticky Rice
This recipe makes 4 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||2 g|
- Portion size: 4
Serve with Stir-Fried Cabbage.
- 2 cups 2cupssushi rice or arborio rice
- 3/4 tsp 3/4tspsalt
- 1/4 cup 1/4cupsodium-reduced soy sauce
- 1 tbsp 1tbspsesame oil
- 1 tsp 1tsprice vinegar or cider vinegar
- 1/2 tsp 1/2tspAsian chili garlic paste, or 1/4 tsp/1 mL hot_pepper sauce, optional
- 1 tsp 1tspwhite vinegar
- 4 4eggeggs, (approx)
- 1 1green oniongreen onions, finely chopped
- 1 tbsp 1tbsptoasted sesame seeds
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.
Source : Canadian Living Magazine: September 2004