Spicy Peanut Rice: Garlicky rice, pak choi and red onion smothered in peanut butter, sriracha and soy sauce then topped with a perfectly poached egg.This post is written in collaboration with OXO Good Grips. You can read more about sponsored content in my disclaimer.
This spicy peanut rice recipe combines two of my favourite things: a super simple recipe, and an oozy poached egg. Oh, and bags of flavour too, obviously.
Some of the recipes I feature here are fancy-pants ones that I don’t make too often, but this is the opposite. It’s pretty typical of a meal I make regularly when I’m craving something deeply savoury but have sweet FA in the fridge.
Most of the ingredients are things I usually have kicking about my kitchen. For the sauce: peanut butter (multiple jars, because who knows when you might run out!?), soy sauce & sriracha. The bulk of the meal comes from rice & veg – and really, whatever veg you have will do.
Then all that’s left to do is chuck a perfectly poached egg on top. Nutty rice, a spicy kick and a runny yolk – SO good!
If you panicked at the thought of a ‘simple’ recipe featuring a poached egg, I hear ya! There are about a million poached egg hacks on the internet, so I’ll admit to being slightly sceptical about how well the OXO Good Grips silicone egg poacher would work. Turns out, it’s pretty damn good!
You pop the poacher in a pot then fill water up to the wiggly line – I found that most of my pots weren’t deep enough to fill quite this high, but it worked fine with a little less water. There’s a funnel to guide your egg into the bottom section, and a handle so you don’t burn your fingers.
The poacher comes with a guide to timings for runny yolks (because really, why would you eat your eggs any other way??) and I found it fairly accurate. About 3 mins & 20 seconds was perfect for my medium eggs straight from the fridge!
None of my eggs turned out quite as perfectly round as the ones you see on pinterest. But hey, I’ll take a slightly less instagrammable breakfast for a fuss free, reliable poached egg! The poacher definitely helped keep the egg together – no masses of white blobs left swirling around the pot!
Next time you think you’ve got nothing to eat, see if you can knock a version of this together. It’s infinitely customisable: quinoa instead of rice, any random veg, your hot sauce of choice! Whatever ingredients you use, it’s a winner.
- 1/2 tbsp coconut oil
- 2 cloves garlic, minced
- 2 pak choi, chopped
- 1 red onion, diced
- 300g cooked rice (about 100g dry)
- 4 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sriracha
- 100ml hot water
- 2 medium eggs
- splash of white wine vinegar
- Sriracha sauce
- Handful salted peanuts
- In a large frying pan, melt the coconut oil over a medium heat. Add the garlic, pak choi and red onion and cook for 3-4 minutes until softened.
- Whilst the vegetables are cooking, make the poached eggs: Bring a large pot of water to a gentle simmer. Add a little white wine vinegar. Put two Oxo Egg Poachers into the pot and crack an egg into each. Allow to simmer for just over 3 minutes for runny yolks, then remove with slotted spoon.
- Add the cooked rice to the frying pan. Whisk together the peanut butter, soy sauce, sesame oil, sriracha and water, then add to the frying pan. Stir to mix the rice, veg and sauce together.
- Divide the rice between two bowls and top with the poached eggs. Serve with extra sriracha sauce to taste and a handful of peanuts.