Try a simple take on classic fried rice with this Shoyu Rice with Soft Boiled Egg recipe made with fragrant jasmine rice.
This umami-rich jasmine rice bowl will certainly give you a reason to get out of bed in the morning!
Heat rice according to package directions.
In a medium skillet over medium heat, sauté ham and onion for 3 minutes.
Add rice and soy sauce, and stir to combine. Transfer to a bowl.
Serve rice topped with egg.
Garnish with green onion.
For a runny yolk, boil egg for 6 to 7 minutes, then immediately transfer to ice water to cool.
– Texture: The soft whites and sauce-like yolk of soft-boiled eggs add creaminess to any dish. Whereas hard-boiled eggs, with firmer whites and crumbly yolks, add texture.
– Cook Time: Soft-boiled eggs are sometimes referred to as 6-minute eggs – the less time you leave the egg in boiling water, the less set the whites and yolks will be. In contrast, hard-boiled eggs generally take 10-12 minutes. These cook times reflect room temperature eggs. To bring eggs to room temperature, either pull them out of the fridge an hour before prep, place them in tepid water for about 5 minutes, or simply adjust the cook time, if still cold.
– Shelf Life: The shelf-life of soft-boiled eggs is just 2 days in the fridge. On the other hand, hard-boiled eggs can be stored for up to a week.
Not everyone has the time to whip up elaborate breakfasts every morning. Luckily, Minute® has recipes that will give you the energy to take on the day with satisfying breakfasts that take mere minutes!
The umami-rich, Japanese shoyu contains fermented soybeans, wheat, salt and water. Yet, through a complex brewing process, hundreds of flavor profiles emerge. Chinese soy sauces generally also contain yeast, and are more savory than shoyu.
Looking for more mid-week meal inspiration? Try our Cheesy Chicken and Rice Recipe with Broccoli.