Rice Bowls with Easy Peanut Sauce + Jammy Eggs

and a few time-saving tricks within the recipe

Hi! If you’re new here, on Tuesdays I devote my newsletter to “I Love Lunch” and include an easy lunch recipe for paid subscribers. To me, lunch recipes are especially simple to make and simple to clean-up. Of course you can make the recipe for any mealtime that you’d like! I always include a number of notes following these recipes, including how to make vegetarian/vegan/gluten-free versions and other fun notes/ideas.

Hi friends! My mom and I are back from an incredibly special week in Belize (you can see some photos here). I will write more about the whole experience soon, but today, I’ve got Rice Bowls with Easy Peanut Sauce + Jammy Eggs for you!

These rice bowls are more a framework than a recipe.

On top of some cooked rice, you’re going to assemble some cooked vegetables (I used roasted broccoli that I did in my air fryer), some raw vegetables (I used carrots), something crunchy (Virginia peanuts for me!), jammy eggs for richness, and a delicious sauce that’s a breeze to make.

While you can riff on this framework to your heart’s pleasure, I wanted to share some time-saving tricks I really love within the recipe that might not be so obvious:

• Jammy eggs are just eggs boiled in their shells that aren’t quite taken to the hard-boil point. I love their consistency, but what I really love about boiling eggs to any degree of cooked is that you DON’T MAKE A MESS! You just boil the eggs in their shells in a small pot. No skillet to clean! Of course you could do poached or fried or scrambled eggs, but then you have to wash a pot or a pan and sometimes I really just cannot be bothered.

• For the shaved carrots here, I peel the carrots with a vegetable peeler and then. . .I just continue to peel strips of carrot with the peeler. No extra cutting board or knife required.

• For the sauce, here’s a hot tip for measuring something sticky like peanut butter to save you time and also clean-up: If you’re using something sticky like peanut butter in a recipe with any type of liquid, measure that liquid out into a liquid measuring cup, then add as much of the sticky thing to raise the line to the amount you need. More info in the caption below!

Here’s a photo from What Goes with What that shows olive oil and mayo in a measuring cup. I needed 1/4 cup of each so first I measured out 1/4 cup of olive oil (easy!), then added enough mayo to bring the liquid line up to 1/2 cup, meaning I had 1/4 cup of each ingredient. So much easier than measuring the mayo on its on and scraping it out of a measuring container (same goes with peanut butter in the recipe today!)

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The recipe for Rice Bowls with Easy Peanut Sauce + Jammy Eggs with measurements/instructions is below for paid subscribers, plus notes if you are:

• Vegan

• Not vegan, but not into eggs

• Not into rice

• Not into peanuts

Rice Bowls with Easy Peanut Sauce + Jammy Eggs

Makes lunch for one, easily multiplied