Jasmine Tea Rice

Author

Helen Park

Servings

2

Category

Main Course

Ingredients

• 1 tsp  Jasmine Blossoms (about 12 buds) steeped in 2 cups of boiled water for 3 minutes
• 1 Tbsp vegetable oil
• ½ cup  sliced shitake mushrooms
• 1 Tbsp soy sauce or gluten free tamari
• 1 cup cooked rice
• 4  steamed asparagus spears cut into bite sized pieces
• 2 eggs
• 2 Tbsp thinly sliced scallions
• Salt to taste

Directions

1. In a small heavy bottom saucepan, heat the oil to shimmering and roast the shitake mushrooms until nicely browned.
2. Turn off the heat and stir in soy sauce.
3. Strain the steeped jasmine tea into the mushroom and soy sauce and stir well to combine.
4. To poach the egg, break the egg into a small bowl or mug (see notes below) with a half a cup of water (or enough to submerge the egg).  Pierce the egg yolk with a toothpick and cover the bowl/mug loosely with a saucer or similar lid and microwave for 1 minute or until the white is set and the yolk is runny.  Poach 1 egg at a time.  Season with salt to taste.
5. Divide the hot rice, mushrooms, and asparagus between 2 bowls.  Top each bowl with the poached egg and scallion.
6. Serve by pouring the hot broth (reheating quickly if needed) into the bowls. Enjoy.