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    You are in: Home / Recipes / One Pot Poached Eggs & Rice Recipe
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    One Pot Poached Eggs & Rice

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Montana Heart Song's Note:

    Living in the far east, rice and eggs were the same as bacon, sausage and eggs in U.S. When you cook on one kerosene burner you do tend to put everything in one pot.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the water, margarine and salt or chicken base.
    2. 2
      Wash the rice in cold water, drain.
    3. 3
      Add to the water.
    4. 4
      Break eggs carefully in the water, leaving whole.
    5. 5
      Add chopped spring onions.
    6. 6
      Cover.
    7. 7
      Turn the heat up to boil. Then down to low.
    8. 8
      Cook until water absorbed, rice is moist but dry and cooked.
    9. 9
      To Serve: Take Rice Paddle or wide spoon and make a circle around one egg and lift out with rice. Serve in individual bowls. Do the same with the other eggs. Sprinkle the onions on top of each egg.
    10. 10
      Serve with Kikkoman soy sauce.

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    Ratings & Reviews:

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    Nutritional Facts for One Pot Poached Eggs & Rice

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 391.0
     
    Calories from Fat 99
    25%
    Total Fat 11.0 g
    17%
    Saturated Fat 2.6 g
    13%
    Cholesterol 211.5 mg
    70%
    Sodium 723.9 mg
    30%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.6 g
    2%
    Protein 11.3 g
    22%

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