POACHED EGG WITH SPICY RICE
Want nutrition in 30 minutes? This quick simple recipe is full of fibre, iron, folic acid and vitamin C
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Supper
Time 22m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 711 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.25 milligram of sodium
RICE WITH POACHED EGGS
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 92 grams, Fat 35 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
POACHED EGGS IN MOLE WITH CREAMY GREEN RICE
Provided by Bobby Flay
Time 2h35m
Yield 4 servings
Number Of Ingredients 32
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.
POACHED EGG WITH RICE AND EDAMAME
This dinner for one is filling, tasty, and nourishing. Have cooked brown rice made ahead of time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 537 g, Fat 24 g, Fiber 10 g, Protein 23 g, SaturatedFat 4 g, Sodium 310 g
MEXICAN RICE WITH POACHED EGGS
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
SPICED RICE WITH KIPPERS & POACHED EGGS
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch
Provided by Thane Prince
Categories Brunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
- Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
- Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
- Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.
Nutrition Facts : Calories 654 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.84 milligram of sodium
MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS
I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, 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. Serve over rice mixture.
Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
KEDGEREE WITH POACHED EGG
This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached
Provided by Katy Greenwood
Categories Main course
Time 30m
Number Of Ingredients 9
Steps:
- Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.
- Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.
- Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.
Nutrition Facts : Calories 542 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
SPICED AUBERGINE PILAF WITH POACHED EGGS
Chunks of roasted aubergine are stirred through rice in this vegetarian meal, topped with mint and poached eggs for protein
Provided by Good Food team
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the aubergines in a roasting tin, drizzle over the oil and some seasoning, then toss them together. Roast for 20 mins until tender and golden brown, turning once or twice.
- Meanwhile, rinse the rice, then soak in cold water for 5 mins. Heat the butter in a pan over a low heat, add the onion and cook gently for 8 mins until softened. Drain the rice and add to the pan, stirring to coat in the butter. Cook for 2-3 mins, then spoon in the curry paste, stir, and let it sizzle. Pour over the hot stock, bring to the boil, then cover and turn the heat down to the lowest setting. Cook for 15 mins, then turn off the heat and let the rice steam for 10 mins - don't lift the lid.
- Bring a large pan of water to the boil and poach the eggs, 2 at a time, then drain well. Stir the aubergines through the rice, squeeze over the lemon juice, then taste for seasoning. Divide the pilaf between plates and top with a poached egg, cashew nuts and mint leaves. Serve with a dollop of yogurt.
Nutrition Facts : Calories 401 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
POACHED EGGS AND KALE OVER RICE
Make and share this Poached Eggs and Kale over Rice recipe from Food.com.
Provided by californitexan
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water.
- Divide the rice between four bowls and serve each topped with one of the poached eggs.
Nutrition Facts : Calories 299.4, Fat 9.9, SaturatedFat 2.3, Cholesterol 211.5, Sodium 675.1, Carbohydrate 41.5, Fiber 3.9, Sugar 1, Protein 11.5
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