Start your day off right with a delicious breakfast bowl of cilantro rice & steamed egg yolks, seasoned with a bit of soy sauce and garnished with fresh scallions, nori, and toasted black & white sesame seeds.
This recipe is designed for two large portions, depending on how hungry you are.
Easy Cilantro Rice with Soy Sauce & Steamed Egg Yolks
Start your day off right with a delicious breakfast bowl of cilantro rice & steamed egg yolks, seasoned with a bit of soy sauce and garnished with fresh scallions, nori, and toasted black & white sesame seeds. This recipe is designed for two large portions, depending on how hungry you are.
Ingredients
- ½ cup basmati or other long-grain rice (rinsed until the water runs clear and drained)
- ¾ cup water
- 1 tsp vegetable oil
- A small pinch (less than ¼ tsp) kosher salt
- 8 cilantro sprigs with leaves ( washed and dried and finely sliced)
- 4 eggs
- Soy sauce ( to taste)
- ¼ sheet nori ( or ¼ seaweed sheet, cut into thin ¼” bite-sized strips)
- 2 scallions (finely sliced, as garnish)
- 1-2 tsp black & white sesame seeds, toasted, as garnish
Instructions
- Rinse rice under cold water in a bowl for 3-4 minutes, changing the water out frequently without losing the rice at the bottom of the bowl.
- Continue to rinse the rice and change out the water until the water runs clear.
- To cook the rice, use one of the heavier-bottomed, smaller-sized sauce pots that you own, as the quantity of rice is small.
- Bring the rinsed rice and the water and the vegetable oil and a small pinch of salt to a simmer.
- Quickly stir the rice once with a fork, and allow it to settle in an even layer on the bottom of the pot.
- Reduce the heat to the lowest setting on your burner, and cover with a tight-fitting lid or multiple layers of aluminum foil.
- *Make sure your rice doesn’t get so hot with the tight lid and starch that it starts to boil over. You will help reduce the likelihood of this problem if you keep your heat very low and have rinsed and drained your rice well before cooking.
- Allow to cook for 14-15 minutes, and then remove from the heat.
- Remove lid, add cilantro, and use a fork to gently fluff the rice, creating space between the grains by lifting them gently without stirring them.
- Create four shallow holes, or resting nests, for the four egg yolks.
- Working quickly, separate the egg yolks one by one and gently place each egg yolk into its resting nest you created earlier.
- Place the tight-fitting lid back on rice and leave covered for an additional 6 minutes.
- *Note the egg yolks will still be runny inside after their time spent gently steaming.
- Remove the lid and use a large serving spoon to carefully spoon the rice and egg yolks into two bowls, trying as hard as you can to keep the yolks intact.
- *If you break a couple yolks here, don’t worry! Give that bowl with the broken yolks to yourself.
- Garnish each bowl with soy sauce, sliced scallions, the sliced nori pieces, and the toasted black & white sesame seeds.
- Serve hot.
Notes
Use your leftover egg whites to make Angel Food Cake with Strawberries and Cream. However, you will need even more egg whites for that recipe.