– long grain white rice – minced garlic – frozen vegetables – water – soy sauce – egg – toasted sesame oil – green onion – sriracha
Combine the long grain white rice, frozen vegetables, and minced garlic in a small saucepot.
Combine water and soy sauce. Add that to the saucepot and stir everything to combine.
Wash an egg well, then place it in the center of the pot on top of the rice. Place a lid on the pot, turn the heat up to high, and allow the water to come up to a full boil. Once the water reaches a full boil, turn the heat down to low and let it continue to simmer over low for 15 minutes without lifting the lid or stirring.
After 15 minutes, turn the heat off and remove the egg from the pot. Replace the lid on the pot and let the rice rest for 5 more minutes. Place the hot egg in a bowl of ice water or run under cold water for a few minutes to stop the cooking process.
After letting the rice rest with the heat turned off and lid on for five minutes, remove the lid and fluff the rice and vegetables with a fork.
Season the rice and vegetables with toasted sesame oil and another teaspoon of soy sauce, or to taste.
Transfer the rice and veggies to a bowl. Peel your egg, cut it in half or quarters, and add it to the bowl. Top the bowl with sliced green onion and a drizzle of sriracha to taste. Enjoy!