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Prep 30min
Total30min
Servings4
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Ingredients
1 1/3
cups uncooked jasmine rice
2 2/3
cups water
1
tablespoon olive oil
1
cup fresh baby spinach leaves or frozen cut leaf spinach
2
cloves garlic, finely chopped
4
eggs
2
to 3 carrots, shredded
1
yellow bell pepper, cut into julienne strips
Sriracha sauce to taste
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Steps
1
In large saucepan, heat rice and 2 2/3 cups water to boiling; reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
2
In small skillet, heat oil over medium-high heat. Add spinach and garlic; cook about 5 minutes, stirring frequently, until garlic is tender and spinach is wilted.
3
Meanwhile, in large skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold eggs, one at a time, into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
4
Fluff cooked rice with fork. Divide rice evenly among 4 individual serving bowls. Top each with carrots, bell pepper, sautéed spinach and 1 poached egg. Drizzle with Sriracha sauce. Stir vigorously to combine. Serve immediately.
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This dish is best served with jasmine rice. But you can use regular white or brown rice, or instant rice in a pinch. A rice cooker works great for easy, perfect rice making.
Also try adding julienned cucumber, chopped green onions or canned bean sprouts to each bowl. The more veggies, the better!
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Nutrition Facts are not available for this recipe
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