Half-Boiled Egg and Scallion Rice Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting bowl of steamed rice topped with half-boiled eggs and fresh scallions, drizzled with soy sauce and toasted sesame oil. This Japanese-inspired rice and grain recipe, ready in about 30 minutes, pairs short-grain rice, water, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a rice cooker or pot. Cook until rice is tender and water is absorbed, about 18 minutes.
  2. Step 2: While rice cooks, bring a small pot of water to a gentle boil. Carefully add 2 large eggs and boil exactly 6 minutes for half-boiled soft yolks.
  3. Step 3: Remove eggs and place in an ice bath for 2 minutes to stop cooking. Peel eggs gently and halve lengthwise.
  4. Step 4: Fluff cooked rice with a fork and season with 1/4 tsp salt. Divide rice into two bowls.
  5. Step 5: Place the two half-boiled egg halves on top of the rice in each bowl. Scatter 2 thinly sliced scallion stalks over rice and eggs.
  6. Step 6: Drizzle 1 tbsp soy sauce and 1 tsp toasted sesame oil evenly over the bowls. Sprinkle 1 tsp toasted sesame seeds on top before serving.

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