Sesame-Soy Eggs & Rice, from EatingWell.com, is a fantastic dish if you're bored with the usual egg preparations. In this recipe, inspired by a traditional Chinese method of making eggs, the eggs are pan-fried until crispy, then quickly simmered in a flavorful sesame-soy sauce. The eggs are then served over rice, which makes the perfect base to absorb every last drop of the delicious sauce.
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1 cup white rice
2 tablespoons gluten free soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons rice vinegar
1 tablespoon minced scallion greens
4 teaspoons canola oil
4 large eggs
2 teaspoons black sesame seeds**
1 tablespoon dried basil
1/4 teaspoon ground black pepper
1. Cook the rice according to package directions.
2. While the rice is cooking, whisk together soy sauce, sesame oil, rice vinegar and scallion in a small dish. Set aside.
3. Once rice is finished cooking, cover and keep warm while you prepare the eggs--add canola oil to a medium nonstick skillet and swirl to coat pan evenly. Heat to pan to medium.
4. Crack 2 eggs into a small bowl dish, then crack the remaining 2 eggs into a second small dish.
5. Gently pour 2 eggs on one side of the pan and and immediately pour the remaining 2 eggs on the other side. The egg whites will flow together to form one large piece.
6. Sprinkle sesame seeds, basil and pepper over the eggs. Cook until the egg whites are crispy and golden on the bottom and the yolks are firmly set, about 2 minutes.
7. Use a rubber spatula to cut eggs into 4 equal wedge shaped pieces. Flip each piece with spatula.
8. Continue to cook eggs, until crispy on both sides, 1-2 minutes more.
9. Pour the reserved sauce over the eggs. Simmer for 30 seconds, turning the eggs once to coat both sides with sauce.
10. To serve, place 1/4 of the prepared rice on each plate, top rice with an egg wedge, and drizzle any extra pan sauce over eggs. Enjoy!
**Black sesame seeds can be found in the Asian section of major supermarkets.
Nutrition Information--approximately 289 calories per serving