Serves: 4
Total Calories: 335
1. Boil or steam rice (see any Basic Boiled Rice or Steamed Rice recipe).
2. Bring water to a boil in another saucepan. Break eggs one at a time onto a flat dish then gently ease into boiling water. Reduce heat to medium and poach until the egg whites set, but the yolks are still moist.
3. Arrange cooked rice on a serving platter top with poached eggs. Sprinkle eggs lightly with oyster sauce and serve.
VARIATION:
* At the end of step 1, while the rice is still in its cooking pot, make four indentations in its surface with the bottom of a glass. Then break a raw egg into each indentation. Cover the pot and let stand 1 to 2 minutes. (The hot rice will cook the eggs.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Poached Egg Rice recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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