12 minEasyToo late but worth it
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Recipe · Rainy spring
Jammy Egg Rice for Rainy Thursdays
Rice, soy-butter greens, jammy eggs, and whatever crunchy thing is near enough to count.
20 minEasyRainyEggPosted April 3, 2026
There are dinners we plan and dinners that appear because the weather turns at four in the afternoon. This is the second kind.
It is less a recipe than a sequence we trust: hot rice, jammy eggs, greens cooked in soy and butter, something crisp on top.
Ingredients
For two bowls
- 2 cups cooked rice
- 4 eggs
- A large handful of spinach or bok choy
- 1 tablespoon butter
- 1 tablespoon soy sauce
- Sesame oil
- Kimchi, furikake, or toasted seeds for topping
Method
- 01
Lower the eggs into boiling water and cook for 7 minutes. Move them to cold water and peel when cool enough.
- 02
Warm the rice with a splash of water so it loosens rather than dries out.
- 03
Cook the greens in butter until just wilted, then add soy sauce and a drop of sesame oil.
- 04
Build the bowls with rice, greens, halved eggs, and whatever crunchy topping makes sense.
What changes every time
- Sometimes the greens are cabbage, sometimes they are peas and scallions.
- If we have leftover roast vegetables, they go in without a meeting.
- Chile oil is optional in theory and inevitable in practice.
Inspired by
Weeknight rice bowls, convenience without laziness, and rainy evenings that ask for warm food immediately.
Pairs well with
- Cold cucumbers with rice vinegar
- Orange wedges after dinner
- A kitchen timer we never listen for the first time
Keep cooking