Recipe

MUSHROOM RICE WITH JAMMY EGGS

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

For the Rice:

• 1 tablespoon neutral oil or unsalted butter

• 2 garlic cloves, grated

• 1-inch piece of ginger, grated

• 2 tablespoons soy sauce

• 2 tablespoons mirin

• 1 teaspoon toasted sesame oil

• 1/2 teaspoon kosher salt

• 1 cup jasmine or short-grain rice, rinsed

• 1 1/4 cups water or vegetable broth

• 6 ounces mushrooms (shiitake, cremini, or a mix), thinly sliced

For the Eggs:

• 4 large eggs, fridge-cold

For Serving:

• Pat of butter

• 1/3 cup crispy shallots (store-bought or homemade)

• 2 scallions, thinly sliced

• Chili crisp or sesame seeds (optional)

Instructions:

1. Build the Rice Base:
   In the rice cooker pot, add neutral oil or butter, garlic, ginger, soy sauce, mirin, sesame oil, salt, rinsed rice, and water or broth. Stir to combine.

2. Add Mushrooms (But Don’t Stir):
   Arrange the mushrooms in an even layer over the top of the rice mixture. Do not stir—this allows them to steam and concentrate their flavor.

3. Add the Eggs to Steam Tray:
   Place fridge-cold eggs in the steam tray above the rice. Close the lid.

4. Cook:
   Set the rice cooker to “White Rice” or regular cook mode. Cook for one cycle. Remove the eggs after 17 minutes for a jammy consistency. Remove them carefully, using an oven mit or dish towel to grab the hot eggs (leaving them in for the full cycle won’t overcook them much due to the gentle steam).

5. Chill the Eggs:
   Transfer the eggs to an ice bath for 5–7 minutes to stop the cooking. Peel gently.

6. Finish + Serve:
   Fluff the rice and gently fold in the mushrooms. Top bowls with halved jammy eggs, crispy shallots, scallions, and chili crisp or sesame seeds, if using.