Onion and Egg Rice Bowl

Steps

How to make it

Prep 5 min · Cook 10 min

1. Slice half an onion into thin strips. Beat 2 eggs with a pinch of salt. Portion 1 bowl of rice into a large bowl and keep warm.
2. In a small bowl, whisk together 1 Tbsp soy sauce, 1/2 tsp sugar, and 2 Tbsp water to make the sauce.
3. Heat a skillet over medium heat with 1 Tbsp oil. When hot, add the onion and cook 3–4 minutes until translucent, soft, and lightly caramelized at the edges.
4. Pour in half the sauce and simmer about 30 seconds so the onion picks up flavor.
5. Pour the eggs evenly into the pan. Lower the heat, cover or keep on low, and cook 1–2 minutes until the eggs are about 70% set—surface firm, center still slightly runny.
6. Add the remaining sauce and gently swirl the pan to coat evenly. Taste and adjust salt or sweetness if needed.
7. Slide the onion and eggs with all the sauce over the rice. Serve right away while hot.

Tips & storage

Make it easier

• Leave a little extra sauce if you like a moister bowl.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Cook and eat the same day for best egg aroma and texture.

Substitutions

Optional add-ins