Japanese Tamago Rice

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 2 eggs110g

Carbs· 1

  • 60 g jasmine rice (raw)60g

Vegetables· 1

  • a little chopped spring onion(optional)5g

Sauces· 1

  • 1.5 tsp light soy sauce8g

Spices· 1

  • 3 g sugar(staple)3g

  1. Cook the rice; simmer the light soy and sugar 1 min into a thin glaze; boil the eggs 6 min for a jammy centre.

    Why? A jammy egg brings a runny yolk that acts as its own sauce — no butter or mayo needed to make this rice bowl feel indulgent.

    Next up:Serve the hot rice in a bowl, halve the peeled jammy egg on top, drizzle the glaze and scatter spring onion.

  2. Serve the hot rice in a bowl, halve the peeled jammy egg on top, drizzle the glaze and scatter spring onion.

    Why? This bowl runs at two-thirds the calories of the butter-fried version with more protein — a soft-cooked egg needs zero added fat to begin with.

    Tip: For a deeper flavour, add ½ tsp sesame oil.