Poached Eggs Over Rice Recipe

An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.

Poached Eggs Over Rice

Wayne and I traveled to Las Vegas for a couple days last week to attend his cousin's wedding. The trip was a decadent bookend to a champagne and sugar-dusted holiday season for me. So, here we are in the new year and I'm happy to be getting back to basics (and possibly even the treadmill). Today I'm going to share an unassuming little rice bowl recipe, something I throw together often for lunch. It's simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg. Again, like we talked about last week it is one of those meals that fills you up without making you feel overly full, and I always feel great about an hour after I eat this.

For the rice bowl you see up above, I used a black Japonica rice. Other times I'l make it with Massa Organic's fantastic California-grown whole grain brown rice. I like the whole grain rices because they have their nutrients intact, unlike white rices. Whole grain rices tend to be more rustic, hearty, satisfying, and in my opinion more interesting to the eye than their refined counterparts.

I do similar bowls with wild rice (technically a grass), Bhutanese red rice, and the uber-petite and aromatic Kalijira brown rice. Each rice has its own shape, texture, flavor and personality, and it's fun to explore all the different varietals. For those of you who are particularly pinched for time, the pre-cooked organic brown rice sold in the freezer section at Whole Foods Markets allows you to throw this together in a flash.

I thought about finishing the rice bowl with a few drops of toasted sesame oil and a quick drizzle of shoyu, but decided it really didn't need it. Maybe next time.

Thanks for all your feedback last week on the lentil soup recipe. I'm so pleased that such a large number of you were interested and gave it a shot, and in large part liked it as much as I did. I've held off on sharing some of my more "everyday" type meals (and recipes), in part because there is often not much to them, and because sometimes they are a bit......er, random. I'll make an effort to put down the fork, pick up the camera, and share more on that front in particular. But expect a few misses along with the hits ;)...

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Poached Eggs Over Rice

You can use any type of wholegrain rice you like - just think non-white. There are many wonderful whole grain rice varietals out there to try - brown rice, red rice, wild rice - I used a black Japonica rice in the version pictured here. If I were sharing this with a friend or guests I might make the dressing a bit more elaborate (for example using the dressing from Otsu salad in Super Natural Cooking). As far as poaching the eggs is concerned, I've tried varying techniques over the years to achieve nicely poached eggs - recently abandoning the vinegar-water (as well as the whirlpool/ vortex technique) and instead opting for an approach more in line with the one highlighted in Michael Ruhlman's new book - utilizing a strainer to minimize flyaway whites.

1 tablespoon olive oil
1/2 onion, chopped
2 pinches of salt
pinch of crushed red pepper flakes (optional)
3/4 cup organic extra-firm tofu (optional), 1/4 inch dice
1 small clove garlic, chopped
2 - 3 cups dark leafy green, deveined and finely chopped
2 - 3 cups pre-cooked whole grain rice (brown is fine)
4 good quality eggs

Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer.

Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.

Now back to the simmering water. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink - some of the whites will run through and strain off (if the mesh is too fine, you won't get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.

Divide the rice between four bowls and serve each topped with one of the poached eggs.

Makes four servings.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Eggs and rice are a great combination! And I know you like to keep pre-cooked rice in your freezer, so I imagine it makes a very quick lunch. We do something similar with courgettes (zucchini) rather than chard, but stir the egg through & top with breadcrumbs & cheese. Known as "courgette crumble" to the family, and much welcomed. Your recipe is definitely one to try! I wonder, would it be nice with wheat berries....

Mrs Redboots

One of my favorite student meals was a lot like this - brown rice, steamed broccoli, and a basted egg with melted cheese on top, all with a big dollop of sambal olek. I bet the bowl would be great with either melted cheese or sambal olek or both. this one's a keeper for sure - i love the everyday meals on the site, because hey, i generally cook every day :)

Petra

I combined your two most recent creations Heidi, and had lentils (inspired by you, but not with all of the same ingredients) with a poached egg on top! This was after a particularly intense weight workout last night, and it took very little time to pull together. Plus, it has great protein, low carbs, and plenty of veggies!

great and tasty

violet

Re poached eggs: I found a wonderful way to do them! Bed, Bath and Beyond have small cup-shaped silicon egg poachers (2 for $9.95) which are a god-send. Butter them lightly, break egg into cup, place in simmering water, cover and let cook till yolks are as you lik it. The silicone cups float and the eggs are perfectly shaped!! I, like others, am pleased with your simple useful recipes for lunch. Please keep them coming! I love your website and pictures!

Pat Kenney

this looks great! i wanted to share a tip for all you out there afraid of making a mess poaching eggs - i recently found a great way to do it with zero mess! crack your egg into a ramekin lined with cling-film (ceran wrap) and gather it up at the top to seal it. then drop it in boiling water as normal (no need to swirl) and in 3 minutes fish it out and peel off the cling! i always use this method now - it rocks! :D

Tank you for the rice recipe, to my shame I only really use white rice, so this is very inspiring. Could I share the way I poach eggs? I dont think there is a right or wrong way... Success in this method relies on fresh-bought eggs that have not been put in the fridge yet. Bring a medium-large saucepan of water to the boil and add a very generous splash of light vinegar (darker vinegar will leave you with a weird brown scum). Turn the heat down so its only a gentle simmer, not a disturbing bubble. Have your egg and a metal slotted spoon at the ready. Use the spoon to stir a whirlpool in the pan with lots of momentum, take the spoon out, crack the egg and with a swift and gentle movement empty its contents over the centre of the whirlpool dont drop it in from a great height! The 'vortex' should keep spinning enough for the egg to take shape while setting. When it slows to a halt, make sure the water does not boil too hard, but you may want to turn the heat up and down bit to keep it only just off the boil. The white will set quickly. Suggest you try it out for the timing of it, but its probably about 30 seconds. Remove the egg gently with the metal slotted spoon and place on a plate to drain. You might have a few floaty bits in the pan that you might want to remove before the next egg, but I usually only remove the larger bits. If the eggs are fresh you should have a fascinating 'drop' of white with a perfect runny golden centre with no raw whites, or 'snot' as I call it. If the eggs you use aren't so fresh, then the yolk will not want to be in the centre of the spinning and will separate and harden on its own.

I LOVE eggs and rice in many forms, and my favorite rice of late has been this gorgeous "black" rice. It's texture and nutty flavor hold up phenomenally in dishes where you might never think to put rice. I use a mix of "black and brown" rice to make a hearty, vegetable laden rice salad with a dressing curried yogurt that's just sooooo satisfying. I'm definitely going to try a variation of your eggs and rice soon and will be sure to post it. Thanks AGAIN for the inspiration Heidi! And Julie in Baku: I'm a Bi Bim Bop junkie!

That rice looks so interesting.. I really want to give it a try. I've really only eaten varieties of white and brown rice. thanks for sharing! Teddy

Thanks for letting me know my egg poaching language wasn't quite as clear as it needed to be. I made a couple tweaks, and hopefully it is easier to understand now. -h

This makes me remember fondly the Filipino breakfasts I grew up with--eggs and rice were a staple!

Oh, that sounds so good-- we have half a fridge of garden chard... perfect!

Emily/ Five Flowers

I have a similar dish up my sleeve that I make about every second when when a craving strikes. It's my quick version of Korean Bi Bim Bop: I top brown rice with whatever veg I have in the fridge sauted and sprinkled with sesame oil and sesame seeds (such as shredded carrots, spinach, cucumbers and/or bean sprouts) topped with a sunny side up egg (less time than poaching - important when you have two toddlers) and a dollop of spicy kochujang paste. HEAVEN!

Julie in Baku

loving the simple recipes & also how the ingredients are somewhat similar to the lentil soup recipe--so now i can use up all my dark leafy greens with a few great recipes!

meliSsa

this looks just perfect -- i love poached eggs. they sell black rice sushi at the place i go for lunch every day, but i've never seen it in stores! i'm going to have to look harder, because it's sooooo good in the sushi!

What does straining the egg before poaching do?

Angela

One of my favorite Indian dishes is a spicy egg scramble with a lentil rice called kichiri. It is amazing. I can't wait to try your egg over rice recipe - it looks great.

Please keep bringing us your everyday recipes. Your recipes inspire me, and the wisdom from the comments inspires me.

Looks like a lovely meal, I will try it soon. I made your lentil soup, and it is fantastic. I don't quite understand your instructions for poaching the egg though. What is the point of running the egg through the sieve? And am I running the eggs through the sieve and letting it run into the boiling water? Thanks! I look forward to trying it out!

Karen

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