Scallion Egg Rice Bowl

Steps

How to make it

Prep 3 min · Cook 7 min

1. Beat 2 eggs with a pinch of salt until lightly frothy. Fluff 1 bowl of cooked rice with chopsticks to break up clumps. Chop 2 scallions, keeping whites and greens separate.
2. Heat a skillet over medium-high heat with 1 tbsp cooking oil. When hot, sauté the scallion whites for about 20 seconds until fragrant.
3. Pour in the eggs. Lower to medium-low and push into soft curds for about 1 minute (do not overcook). Transfer to a plate.
4. Add a little more oil to the same pan if needed. Add the rice and stir-fry over high heat for 2 minutes until grains are separate and lightly smoky.
5. Return the eggs, add 1 tsp soy sauce, and toss over high heat for 30 seconds until the rice is evenly colored.
6. Turn off the heat. Drizzle a little sesame oil, scatter the scallion greens, and toss evenly. Taste and adjust.
7. Serve hot in a bowl.

Tips & storage

Make it easier

• Add scallions in two batches—half in the pan, half on top—for more layers of flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Make and eat the same day; not ideal to hold long.

Substitutions

Optional add-ins