Poached Egg Rice Recipes

POACHED EGGS IN MOLE WITH CREAMY GREEN RICE

Steps:

• Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves.
• Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.

ONE POT POACHED EGGS & RICE

Steps:

• Heat the water, margarine and salt or chicken base.
• Wash the rice in cold water, drain.
• Add to the water.
• Break eggs carefully in the water, leaving whole.
• Add chopped spring onions.
• Cover.
• Turn the heat up to boil. Then down to low.
• Cook until water absorbed, rice is moist but dry and cooked.
• To Serve: Take Rice Paddle or wide spoon and make a circle around one egg and lift out with rice. Serve in individual bowls. Do the same with the other eggs. Sprinkle the onions on top of each egg.
• Serve with Kikkoman soy sauce.

POACHED EGG WITH SPICY RICE

Steps:

• Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
• Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.

POACHED EGG WITH RICE AND EDAMAME

Steps:

• In a medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, about 2 minutes. Add edamame and cook until heated through. Season with salt. Transfer to a bowl with rice and top with cabbage.
• In a small pot, bring 2 inches water to a boil and reduce to a simmer. Crack egg into a teacup and gently slide into water. Cook until white is just set but yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over rice and vegetables. Season with salt and red pepper flakes.

MEXICAN RICE WITH POACHED EGGS

Steps:

• In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.

RICE WITH POACHED EGGS

Steps:

• Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
• Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
• When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
• Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.