This Poached Egg with Rice and Edamame is a nutritious, protein-packed meal perfect for breakfast, lunch, or dinner. The dish combines hearty brown rice, vibrant edamame, and tender kale, topped with a perfectly poached egg for a rich, creamy finish. It’s simple to make, flavorful, and full of nutrients.
Poached Egg with Rice and Edamame
Course: Main, Breakfast, LunchCuisine: FusionServings
1
servingsPrep time
10
minutesCooking time
10
minutesCalories
350
kcalIngredients
1 tablespoon extra-virgin olive oil
1 garlic clove, sliced
Pinch of red pepper flakes
2 cups chopped kale
1/2 cup thawed frozen edamame beans
Coarse salt, to taste
3/4 cup cooked brown rice
1/4 cup shredded red cabbage
1 large egg
Directions
- Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant. Stir in the chopped kale and cook until wilted, about 5 minutes. Add the thawed edamame beans and season with a pinch of coarse salt. Cook for an additional 2 minutes to heat through.
- Prepare the Poached Egg: In a small saucepan, bring water to a simmer. Crack the egg into a small bowl, then gently slide it into the simmering water. Poach the egg for 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and set aside.
- Assemble the Dish: In a bowl, place the cooked brown rice as the base. Top with the sautéed kale and edamame mixture. Add the shredded red cabbage for extra crunch and vibrant color. Carefully place the poached egg on top.
- Serve: Drizzle with a bit more olive oil if desired, and sprinkle with coarse salt and freshly ground pepper. Enjoy this Poached Egg with Rice and Edamame as a wholesome and satisfying meal.
This Poached Egg with Rice and Edamame is a simple, nutritious, and delicious dish that’s packed with flavor and texture. Perfect for any time of day, this balanced meal is as satisfying as it is healthy!
