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Craving a quick, satisfying meal? Let me introduce my go-to Instant Pot creation - sunny side up rice bowl. This dish combines fluffy white rice with perfectly fried eggs, delivering comfort in every bite. I love customizing mine with creamy avocado, zesty scallions, and a dash of hot sauce. Best part? It's ready in minutes, making it ideal for busy days or lazy evenings. Trust me, once you try this recipe, it'll become your new favorite quick fix. Ready to dive in?
Ingredients for a Delicious Rice Bowl
- White rice: Essential base for the dish, providing a hearty and filling component to the rice bowl.
- Water: Necessary for cooking the rice and creating the right texture for the dish.
- Oil: Used for cooking the rice and adds a subtle richness to the overall flavor profile.
- Eggs: The star of the dish, adding protein and richness with their creamy yolks when cooked sunny side up.
- Avocado: Creamy and nutritious topping that adds a buttery texture and flavor contrast to the dish.
- Scallions: Fresh and flavorful garnish that provides a pop of color and a mild oniony taste to the dish.
- Hot sauce: Optional but adds a spicy kick and extra flavor dimension to the rice bowl.
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Speeds up rice cooking process, ensuring quick and efficient meal preparation.
- Frying pan: Essential for frying eggs to perfection, adding a crispy texture to the dish.
Instant Pot Sunny Side Up Rice Bowl Recipe
Equipment
- Instant Pot
- Frying Pan
- Spatula
- Fork
Ingredients:
Main Ingredients
- 2 cups white rice
- 2.5 cups water
- 1 tablespoon oil
- 4 eggs
- to taste Salt and pepper
Optional Toppings
- as needed sliced avocado
- as needed chopped scallions
- as needed hot sauce
Read more: Instant Pot Korean Lime Chicken Bowl Recipe
Instructions:
- Rinse the rice under cold water until the water runs clear.
- In the Instant Pot, combine the rice, water, and oil. Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Once the cooking is done, allow for a natural pressure release for 10 minutes, then do a quick release.
- While the rice is cooking, fry the eggs in a separate pan until the whites are set but the yolks are still runny.
- Fluff the rice with a fork and season with salt and pepper.
- To assemble the bowls, divide the rice among 4 bowls, top each with a fried egg, and any desired toppings.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Weekday Burrito in a Bowl Instant Pot Recipe
Tips for Preparing This Rice Bowl Ahead of Time
Make Ahead Instructions
- Cook the rice according to the recipe instructions and allow it to cool completely.
- Store the cooked rice in an airtight container in the refrigerator for up to 3 days.
- When ready to eat, reheat the rice in the microwave or on the stovetop before assembling the bowls.
Freezing Instructions
- Cook the rice and allow it to cool completely.
- Place individual portions of rice in freezer-safe containers or bags.
- Label the containers with the date and store them in the freezer for up to 3 months.
- To reheat, thaw the rice overnight in the refrigerator and then reheat in the microwave or on the stovetop.
Did you know that adding a splash of soy sauce to the rice while cooking in the Instant Pot can give it a delicious umami flavor that pairs perfectly with the sunny side up eggs? It's a simple trick to elevate the taste of this dish!
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