Soy Sauce Egg Rice in a Rice Cooker
Translated from Chinese, the language of the video.
表弟吃喝無限 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A simple rice cooker dish made with white rice, eggs, soy sauce, and sesame oil. It has a rich egg flavor and savory soy sauce aroma, with a texture similar to steamed egg rice made in a microwave. Sprinkle with white sesame seeds or garlic slices to add extra fragrance, if desired.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 30 g
- 14 g
- 15 g
- 100 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 410 g before cooking, which is about 410 g per serving.
Steps
Place one bowl of cooked white rice in a heatproof bowl or the inner pot of a rice cooker, and gently level the surface of the rice.
Drizzle 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp water over the rice, distributing the seasonings evenly.
Crack 2 eggs over the rice, allowing them to settle on the surface. Sprinkle with a small amount of garlic slices, if desired.
Add 50 ml water to the outer pot of the rice cooker. Place the container holding the rice and eggs in the rice cooker, then close the lid.
Press the rice cooker switch to steam-cook until the switch pops up and the eggs are set. Depending on the rice cooker’s heat level, this will take approximately 8 to 10 minutes. The egg whites should be set, while the yolks can be cooked to your preferred doneness.
Remove the dish and sprinkle with a small amount of white sesame seeds. Serve hot. Before eating, mix the eggs, soy sauce, and rice together.
Notes
The original content does not specify the amount of rice; based on the dish name and preparation method, one bowl of cooked white rice is estimated. Steaming time varies depending on the rice cooker model, container material, and desired egg doneness. If eating eggs that are not fully cooked, use fresh eggs and adjust according to your personal health needs.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 565
- Protein
- 21 g
- Carbs
- 61 g
- Fat
- 27 g
- Fiber
- 2 g
Where the calories come from
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