Mushroom Rice with Jammy Eggs
Earthy mushrooms, aromatic rice and jammy steamed eggs—all made in one pot. The mushrooms steam gently on top, so they stay tender and concentrated in flavor, then get folded in just before serving.
Mushroom Rice with Jammy Eggs
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients:
- For the Rice:
- 1 tbsp neutral oil or unsalted butter
- 2 garlic cloves, grated
- 1-inch piece of ginger, grated
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp toasted sesame oil
- ½ tsp kosher salt
- 1 cup jasmine or short-grain rice, rinsed
- 1¼ cups water or vegetable broth
- 6 oz mushrooms (shiitake, cremini, or a mix), thinly sliced
- For the Eggs:
- 4 large eggs, fridge-cold
- For Serving:
- Pat of butter
- ⅓ cup crispy shallots (store-bought or homemade)
- 2 scallions, thinly sliced
- Chili crisp or sesame seeds (optional)
Instructions:
- Build the Rice Base: In the rice cooker pot, combine oil or butter, garlic, ginger, soy sauce, mirin, sesame oil, salt, rinsed rice, and water or broth. Stir to combine.
- Add Mushrooms (Do Not Stir): Evenly layer mushrooms on top of rice mixture without stirring. This allows them to steam and concentrate flavor.
- Add Eggs to Steam Tray: Place fridge-cold eggs in the steam tray above the rice. Close the lid.
- Cook: Set the rice cooker to “White Rice” or regular cook mode. Remove the eggs after 17 minutes for jammy yolks. Carefully lift them out with a towel or oven mitt. (Leaving them for the full cycle won’t overcook due to gentle steam.)
- Chill the Eggs: Transfer eggs to an ice bath for 5–7 minutes, then peel gently.
- Finish and Serve: Fluff the rice and fold in the mushrooms. Serve in bowls topped with halved jammy eggs, crispy shallots, scallions, and optional chili crisp or sesame seeds.
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