Go Back
Soft scrambled eggs with rice. This is so simple, so comforting and delicious. Add chili oil and furikake and enjoy! I hope you try this!
Print Recipe
5 from 1 vote

Soft Scrambled Eggs with Rice

Cook Time5 minutes
Total Time5 minutes
Course: Main dish
Cuisine: Asian/Korean
Keyword: eggs with rice, soft scrambled eggs
Servings: 2

Ingredients

  • 2 to 3 large eggs
  • 1 to 2 scallions diced
  • 1 to 2 tablespoons unsalted butter
  • kosher salt
  • 1 to 2 cups cooked rice
  • sesame oil
  • chili oil
  • furikake seasoning

Instructions

  • Using a small bowl, beat your eggs and add the scallions and mix again. Heat a pan over medium low heat. Add the butter. When the butter is almost completely melted, pour in the eggs. Let the eggs sit for a couple of minutes and you should start to see the eggs beginning to cook a little around the edges. Using a rubber spatula, scrape/bring the eggs in from the exterior, in and do this all around the pan.
  • Slowly, your eggs will begin to cook and come together. Lower the heat to low and continue scrape/bring the eggs in from the exterior until the eggs have reached your desired doneness. I like my eggs a little underdone and even slightly runny in some areas. Remove from the heat and season with salt.
  • To plate: add your cooked rice to a shallow bowl, add a light drizzle of sesame oil. Top with the cooked soft scrambled eggs. Add chili oil and some furikake and enjoy!