Poached Eggs on Sticky Rice 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



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


  • Iron 12.0
  • Folate 16.0
  • Calcium 4.0
  • Vitamin A 8.0
  • Vitamin C 2.0
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Poached Eggs on Sticky Rice