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Eggs with Rice and Soy Dressing


In the time it takes to make rice, you can have this simple-yet-delicious meal that's an ideal breakfast or light lunch.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 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. 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 4 plates or bowls and top each with 1 quartered egg. Drizzle with soy dressing and sprinkle with scallions.

Reviews Add a comment

    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.