Name: Tamari rice with eggs and cucumber
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/2 cup jasmine rice; 1 cup water; 9 large eggs; 2 tbsp tamari; 2 green onions, thinly sliced; 8 oz cucumber, thinly sliced; 9 g chili oil; 2 tsp rice vinegar; 1/2 tsp salt

Nutrition

Per serving

1,144 calories

Protein: 68g; 24% of calories
Carbs: 88g; 31% of calories
Fat: 55g; 44% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, toss the cucumber slices with the rice vinegar and a tiny pinch of the salt in a small bowl. Set aside to marinate.
Fluff the cooked rice with a fork. Gently fold in the tamari, half the chili oil, and most of the green onions until the rice is evenly coated and dark. Divide the rice between two plates.
Heat the remaining chili oil in a 12-inch nonstick skillet over medium heat. Working in two batches to avoid crowding, crack the eggs into the pan and season with the remaining salt. Cook for 3 minutes until the whites are set, flip gently, and cook for 1 minute more. Done when whites are set and yolks are still soft.
Top each plate of rice with the fried eggs. Arrange the pickled cucumber slices on the side and garnish with the remaining green onions.

Nutrition

Ingredients

Instructions

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