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Sesame Rice with Soft Boiled Eggs, Scallions, and Soy Sauce

I tried making some simple steamed rice for breakfast, and served it up with some soy sauce, sesame oil, red pepper flakes, and scallions--the flavors were fantastic given how simple the ingredients are. In this version, I add some ginger, garlic, soft-boiled eggs, and toasted sesame seeds to the mix.
The recipe below serves about 4 people.

Ingredients

  • 1 cup long-grained basmati rice
  • 8 whole eggs
  • 2 Tbsp vegetable oil
  • 2 cloves of garlic, finely minced
  • 1 thumb-sized piece of fresh ginger, peeled and finely minced
  • ¼ tsp Kosher salt
  • ½ tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame seeds, lightly toasted, as garnish
  • 4 scallions, sliced very finely on a diagonal bias, as garnish

Instructions 

  • Rinse the long-grained basmati rice under cold water for 5 minutes, changing the water out every 30 seconds.
  • Drain the rice from the water after five minutes of rinsing, and set the drained rice aside.
  • In a large pot of boiling salted water, add the 8 whole eggs and cook them for 7 minutes.
  • Remove the eggs from the boiling water, and place them immediately in an ice water bath to cool the eggs down.
  • When the eggs are cool enough to peel, peel the shells off from the eggs while the eggs are under the cold water.
  • *Peeling the eggs while they are submerged in water or under running cold water helps encourage the thin membrane under the shell to separate from the egg white exterior while you are trying to remove the shell.
  • When the soft-boiled eggs are peeled, gently place them on a plate for later.
  • Prepare your minced garlic and ginger.
  • In a small rice cooking pot, add the vegetable oil and increase the heat to medium-high.
  • Add the minced garlic and ginger, and cook on medium-high heat for 1 minute, and then add the drained rice from earlier and 1.5 cups of cold water.
  • Add ¼ tsp kosher salt and ½ tsp of red pepper flakes, and increase the heat to high.
  • Bring the liquid to a simmer, and reduce the heat to low.
  • Place a few layers of aluminum foil with a tight-fitting lid on the rice, and allow the rice to steam on low heat for 16 minutes.
  • When the rice is done steaming, remove from the heat and remove the aluminum foil lid.
  • Drizzle the sesame oil over the surface of the rice.
  • Use a fork to gently fluff the rice, creating space between the grains of rice by elevating them in the pot.
  • *Try to avoid stirring the rice and breaking the grains here.
  • Quickly place the aluminum foil lid back over the hot rice, and allow the rice to sit for an additional five minutes with the lid on.
  • While the rice is resting, lightly toast your sesame seeds.
  • Carefully cut the soft-boiled eggs in half.
  • When the rice has rested for five minutes, remove the lid and serve the rice in bowls.
  • Garnish each bowl with some soy sauce, toasted sesame seeds, finely-sliced scallions, and the halved soft-boiled eggs.

Notes

You can use leftover rice from the night before in this recipe, where you let some of the leftover rice sit uncovered in a small container in your fridge. The following morning, quickly saute the leftover cooked rice in a hot saute pan with some vegetable oil until the rice is nice and crispy, adding the minced ginger and garlic during the final few minutes of cooking.