Think of this quick-cooking dish as an Asian-style frittata. The egg mixture cooks slowly over simmering water to produce a moist custard for a light dinner, brunch, or lunch. Substitute ham for prosciutto, if desired. Steamed or sautéed bok choy makes a good accompaniment.
2 tablespoons minced shiitake mushroom caps
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
4 large eggs
4 cups water
1/4 cup finely chopped prosciutto (about 1/2 ounce)
1/4 cup minced green onions
1 teaspoon dark sesame oil
3 cups hot cooked basmati rice
How to Make It
Combine first 6 ingredients, stirring with a whisk; pour into a 10-inch pie plate coated with cooking spray.
Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 3 minutes. Carefully remove wok lid; sprinkle custard with prosciutto and onions. Cover and cook 3 minutes or until a knife inserted in center comes out clean. Wearing oven mitts, carefully remove pie plate from wok. Drizzle custard with oil; cut into 4 wedges. Serve over rice.
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