Half-Boiled Egg and Scallion Rice Bowl
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 & grains 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.
Ingredients
- 1 cup short-grain rice
- 1 1/4 cups water
- 2 large eggs
- 2 stalks, thinly sliced scallions
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp, toasted sesame seeds
- 1/4 tsp salt
Instructions
- 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.
- 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.
- Step 3: Remove eggs and place in an ice bath for 2 minutes to stop cooking. Peel eggs gently and halve lengthwise.
- Step 4: Fluff cooked rice with a fork and season with 1/4 tsp salt. Divide rice into two bowls.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Boiled Egg and Scallion Rice Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Boiled Egg and Scallion Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in Half-Boiled Egg and Scallion Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Boiled Egg and Scallion Rice Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Boiled Egg and Scallion Rice Bowl?
Japanese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
