Ingredients
3/4 cup black rice
Kosher salt and freshly ground pepper
3 tablespoons Chinese black vinegar or balsamic vinegar
3 tablespoons reduced-sodium soy sauce
1 Thai chile, sliced (seeds removed for less heat, if desired)
1 (2-inch) piece fresh ginger, peeled and julienned
1 pound rainbow chard (from 1 to 2 bunches), leaves and stems separated
2 tablespoons unsalted butter
4 cloves garlic, smashed
4 large eggs
Toasted sesame seeds, for serving
Preparation
Combine rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes. Remove from heat; let stand, covered, 10 minutes.
Meanwhile, in a small bowl, stir together vinegar, soy sauce, chile, and half of ginger; set aside. Cut chard stems into 2-to-3-inch pieces (halve any that are very thick lengthwise); roughly chop leaves.
Melt butter in a large straight-sided skillet over medium-high heat; add garlic and remaining ginger and cook until fragrant, 1 minute. Add chard stems, season lightly with salt, and cook, stirring, until bright, about 1 minute. Add 1/4 cup water, cover, reduce heat to medium-low, and cook until stems are translucent and just tender, 3 to 4 minutes.
Uncover, increase heat to high, and stir in chard leaves. Season with salt and pepper and cook, tossing often, until just wilted, 1 to 2 minutes. Meanwhile, crack eggs into a bowl. Fill a large straight-sided skillet with 3 inches of water. Bring to a boil over high heat, then reduce to medium.
When water is at a bare simmer, tilt pan slightly to create a wave and add eggs all at once. After 10 seconds, gently release eggs from bottom of pan with a rubber spatula. Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon; blot on a folded paper towel to remove excess water.
Divide rice and chard mixture among bowls; drizzle generously with vinaigrette. Top each with a poached egg, sesame seeds, and more vinaigrette.
