Soy–Honey Glazed Rice Bowl with Sunny Eggs
A fast, Japanese-inspired lunch: fluffy rice, a glossy soy–honey glaze, and crisp-edged sunny eggs for sweet-salty comfort in one bowl.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
Japanese-inspired and delightfully simple, this bowl borrows the spirit of tare (a sweet-salty glaze) to bring depth without a long ingredient list. The balance of honey’s warmth and soy’s savoriness wraps the rice like a hug, while the crisp-edged egg adds richness and texture.
Tip from the lunch rush: reduce the glaze just until it coats a spoon; any further and it may turn sticky. If it thickens too much, a splash of hot water brings it back. Think of this as your minimalist bento—nothing extra, just the essentials done right.
Ingredients
- 180 g white rice
- 360 ml water, plus extra for rinsing
- 30 ml soy sauce
- 30 g honey
- 15 ml neutral oil (e.g., sunflower or rapeseed)
- 2 large eggs
Nutrients
- proteingood
From eggs
- seleniumsource
From eggs
- vitamin B12source
From eggs
Instructions
- 1
Rinse the rice under cold water until it runs mostly clear. Drain well.
- 2
Combine rice and 360 ml water in a small pot. Bring to a gentle boil, then cover, reduce heat to low, and cook 12 minutes. Remove from heat and rest 5 minutes, covered.
- 3
While the rice cooks, make the glaze: in a small pan, combine soy sauce and honey. Bring to a simmer over medium heat and cook 2–3 minutes until lightly syrupy and it coats a spoon. If it gets too thick, whisk in 1–2 teaspoons hot water to loosen. Keep warm.
- 4
Heat a nonstick pan over medium-high heat. Add the neutral oil. Crack in the eggs and fry 2–3 minutes until whites are set and edges crisp. For caramelized edges, spoon 1 teaspoon of the glaze around the whites in the last 30 seconds.
- 5
Fluff the rice with a fork. Toss through 1–2 teaspoons of the glaze for shine and seasoning.
- 6
Divide rice between two bowls. Top each with a fried egg and spoon over more glaze to taste. Serve immediately.
Chef's Tip
Warm your bowls briefly (hot water rinse or low oven) so the glaze stays glossy and the rice doesn’t cool on contact.
Fun Fact
Tare-style glazes are the backbone of many Japanese dishes—yakitori, unagi, and more—often passed down and enriched over years of cooking.
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