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1 Serve
28 Mins
Rinse the Japanese short-grain rice under cold water until the water runs clear, then drain well.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
177 mg / 4,700 mgSodium
1824 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
In a saucepan, heat the vegetable oil over medium heat and lightly toast the rice for 1-2 minutes until fragrant.
Add water to the saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork and serve topped with a soft-boiled egg and a splash of soy sauce.
35
g41
g25
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Tanzanian
Cuban