Andre's Rice Bowl with Poached Eggs
Serves 2
2 cups leftover cooked rice, preferably a white short grain rice. I love the rice from Koda Farms. If all you have is basmati rice, that will work fine too, it just doesn’t get as starchy and thick.
1 1/2 cups chicken broth
2 scallions, ends trimmed and thinly sliced
1 clove garlic, peeled and thinly sliced
2 teaspoons soy sauce
4 eggs
White vinegar (white wine, red wine, or rice wine vinegar will also work)
Sea salt
Black pepper
Optional toppings: toasted sesame seeds, furikake seasoning, Yuzu Hot Sauce
Instructions
In a medium sauce pan over medium heat, add the rice, chicken broth, 3/4 of the scallions, and the garlic. Stir to combine. Bring it to a gentle boil. Once boiling, reduce the heat to a simmer. Add the soy sauce, stir, and continue cooking, stirring occasionally for approximately 15 minutes or until the rice has absorbed most of the liquid and the mixture has thickened. Taste and season with sea salt if necessary.
A few minutes before your rice is finished, start poaching your eggs. Fill a medium sauce pot with water and bring to a boil. Season with sea salt and a splash of vinegar. Crack your eggs into individual small ramekins. Stir water with a whisk until swirling. Reduce the heat to a gentle simmer and lower your eggs into the water. I usually do this in batches, poaching two eggs at a time. Cook for approximately 3-4 minutes or until the egg is firm to the touch but with a soft yolk. Right before your first batch of eggs is finished, divide your rice mixture into two serving bowls. Remove the eggs with a slotted spoon and place them directly on the rice. Top the eggs with a light drizzle of soy sauce, the remaining scallions, some freshly cracked black pepper, a sprinkle of sea salt, and some Yuzu hot sauce. You can also add a little furikake seasoning if you like, too. Repeat the poaching and plating process with the last two eggs and serve.
