Savory Boiled Egg and Rice Bowl with Soy Sauce and Scallions

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

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

3.Once 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 is absorbed.

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

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

6.In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, garlic powder, onion powder, and black pepper to create a savory sauce.

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

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

9.Drizzle the savory sauce over the rice and eggs, ensuring even coverage.

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