Savory Boiled Egg and Rice Bowl with Soy Sauce and Scallions

1Rinse the jasmine rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear to remove excess starch.

2In a medium saucepan, combine the rinsed rice and 2 cups of water (2 cups). Bring to a boil over medium-high heat.

3Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the rice is tender and the water (2 cups) is absorbed.

4While the rice is cooking, fill a separate pot with water (2 cups) and bring it to a boil. Gently add the eggs (4 large) to the boiling water (2 cups) and cook for 6-7 minutes for soft-boiled eggs (4 large) or 9-10 minutes for hard-boiled eggs (4 large).

5Once the eggs (4 large) are cooked, transfer them to an ice bath (a bowl of ice water (2 cups)) to stop the cooking process. Let them cool for about 5 minutes before peeling.

6In a small bowl, mix together the soy sauce (2 tablespoons), sesame oil (1 tablespoon), rice vinegar (1 teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), and black pepper (¼ teaspoon) to create a savory sauce.

7Once the rice is cooked, fluff it with a fork and divide it into serving bowls.

8Slice the boiled eggs (4 large) in half and place them on top of the rice in each bowl.

9Drizzle the savory sauce over the rice and eggs (4 large), ensuring even coverage.

10Garnish with sliced green onions (2) and sprinkle sesame seeds on top if desired. Serve warm.