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Eggs with Rice and Soy Dressing

  • servings: 4
Photography: Con Poulos




  • 1 1/2 cups long-grain white rice
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon red-pepper flakes (optional)
  • 4 medium-cooked eggs, quartered
  • 2 scallions (light-green parts only), thinly sliced


  1. Step 1

    Cook rice according to package directions. In a small bowl, stir together soy sauce, lemon juice, sesame oil, and red-pepper flakes (optional). To serve, divide rice among four plates or bowls and top each with 1 quartered egg. Drizzle with soy dressing and sprinkle with scallions.

Everyday Food, May 2011



Reviews (1)

  • 13 Jul, 2011

    This is a filling and deliciously elegant quick salad. I made this for my 9 year old daughter, packing the cooked rice into a small ramekin and then upending it into the middle of the plate. She was delighted with its appearance and taste.