Stupid-Easy Recipe for Broccoli and Brown Rice Bowls with Poached Eggs and Red Chilies (#1 Top-Rated)


“Putting an egg on it” makes most dishes more delicious, and this healthy one-bowl meal is no exception. With saltiness from soy sauce, sweetness from brown sugar, crunch from tender-crisp broccoli, and a hint of fire from chiles, the dish will satisfy every tastebud.

Satisfy your sweet tooth with this easy-to-make recipe for Broccoli and Brown Rice Bowls with Poached Eggs and Red Chilies.

1. Info for Broccoli and Brown Rice Bowls with Poached Eggs and Red Chilies

  • Cook Time: 1 hr
  • Total Time: 1 hr
  • Servings: 4
  • Calories: 571.31 kcal

2. Ingredients for Broccoli and Brown Rice Bowls with Poached Eggs and Red Chilies

  • 4 cup water (for rice)
  • 1 1/2 cups long-grain brown rice
  • 1 tsp. salt
  • 4 garlic cloves
  • 3 medium carrots
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup water (for sauce)
  • 2 Tbsp. light brown sugar (packed)
  • 2 Tbsp. cornstarch
  • 1 1/2 lb. broccoli florets
  • 2 Tbsp. vegetable oil
  • 4 tsp. toasted sesame oil
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 cup water (for vegetables)
  • 1 tsp. distilled white vinegar
  • 4 large eggs
  • 2 Fresno chilies (or jalapeno chilies, preferably red)
  • 2 green onions

3. Directions:

  1. Bring the water to a boil in a medium saucepan. Add the rice and salt. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender, about 40 minutes.
  2. Mince the garlic. Cut the carrots in half crosswise, then slice lengthwise about 1/4 inch thick. Stack a few pieces at a time and cut lengthwise into matchsticks. Set vegetables aside.
  3. Stir together the soy sauce, water, brown sugar, and cornstarch in a small bowl. Set aside.
  4. Cut any larger broccoli florets into smaller pieces for even cooking. Heat the vegetable oil and sesame oil in a large frying pan over medium-high heat. Add garlic, red pepper flakes, broccoli, and water and stir until broccoli is evenly coated. Cover and steam until broccoli is almost tender, 3-5 minutes.
  5. Uncover and add carrots and reserved soy sauce mixture. Cook, stirring often, until sauce is thickened and carrots are tender-crisp, about 2 minutes. Set aside.
  6. Fill a medium saucepan with at least 3 inches of water and bring to a simmer. Add the vinegar. Crack one egg into a ramekin or small bowl and another into a second ramekin. Swirl the simmering water with a spoon to create a whirlpool and carefully add an egg to center of pan. Quickly add a second egg. Cook until done the way you like, 3-4 minutes for soft yolks. Remove eggs with a slotted spoon and transfer to a plate. Repeat with remaining eggs.
  7. Slice the chilies and green onions. Divide rice between serving bowls. Top each with broccoli mixture and a poached egg. Scatter chilies and green onions over bowls.