Spicy Soft Boiled Egg Bowls

Serves 2


  • 1 cup jasmine rice, dry
  • 2 pasture-raised eggs
  • Sea salt and black pepper, to taste
  • 1 avocado, thinly sliced
  • 1 cucumber, cut into sticks
  • 1 scallion, thinly sliced
  • 2 teaspoons Thai & True Hot Chili Oil
  • Toasted sesame seeds, for garnish 


  1. Make the jasmine rice in your rice cooker. Or, cook it on the stove by combining the rice with 1¼ cups of filtered water. Bring the water to a rapid simmer, cover, and cook for 12 minutes. When the rice is done, turn off the heat and let it stand covered for another 10 minutes. 
  2. To make perfect soft boiled eggs, bring a small pot of water to a boil. Carefully add the eggs to the boiling water. Once the water returns to a boil, start a timer for 4 minutes. Fill a bowl with ice water and set it next to your stove.
  3. At the end of 4 minutes, use a slotted spoon to remove the eggs from the boiling water and submerge them in the ice water. Allow them to cool in the water for at least 5 minutes. When cool enough to handle, peel the eggs.
  4. Divide the cooked rice between two bowls. Slice the soft boiled eggs in half lengthwise and place them on top of the rice. Season the soft boiled eggs with sea salt and black pepper, if desired.
  5. To serve, add avocado slices, cucumber sticks, and scallions to each bowl. Drizzle with Thai & True Hot Chili Oil and sprinkle with sesame seeds. Enjoy immediately.