Tested till perfect Poached Eggs on Sticky Rice

Poached Eggs on Sticky Rice

Serve with Stir-Fried Cabbage.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 468 pro 15g total fat 10g sat. fat 2g
carb 76g fibre 3g chol 186mg sodium 1,110mg

% RDI:

calcium 4 iron 12 vit A 8 vit C 2
folate 16
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