Rice & Peas with Poached Eggs (Rice Cooker)
This is a Portuguese dish and I am going to use my small basic Cook / Warm rice cooker to prepare this and to add a fusion twist to this, I am going to add Japanese Arabiki sausage.
Equipment
- Rice Cooker
Ingredients
- 1½ cups dry Jasmine rice, rinsed and drained
- 1 cup frozen peas, do not thaw
- 1 small onion, diced
- 3 cloves garlic, smashed and minced
- 2 tablespoons olive oil
- 4 links Arabiki sausage, sliced ¼ inch thick
- 2 cups water
- salt and black pepper, as desired
- 3-4 eggs
Instructions
- Add the oil, onion, garlic, rice, frozen peas, sausage, and water to your rice cooker. Stir everything everything together and season with a pinch of salt and pepper as desired. Cover and switch to Cook function.
- When the rice cooker switches to Warm function, remove the lid, mix the rice with a rice paddle and make 3-4 indentations with the paddle and crack in an egg into each depression. Cover and leave the cooker on warm to set the egg whites and leave the yolks soft.
- When the eggs are at your desired level of doneness, carefully scoop each egg out to a plate, fluff the rice again.
- Spoon rice into serving bowls and top each bowl with an egg.
- As an alternative, you can separately poach or even fry the eggs as desired, and after adding rice to the serving bowls, top each with an egg.
Notes
Low cost per serving.
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