White Rice and Eggs

White rice and eggs is a simple and humble dish with rice, eggs, sesame oil, and soy sauce. The garnishes are optional but highly recommended!

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Ingredients

1 cup cooked rice
2 eggs
1 tbsp salted butter
2 tsp dark soy sauce
1 tsp toasted sesame oil
2 tbsp sliced scallions
2 tsp toasted sesame seeds
1/2 tsp Aleppo pepper flakes
Additional butter or ghee for cooking the eggs

Instructions

For The Sauce

In a small bowl, whisk the sesame oil and soy sauce together. Set aside.

For The Rice

Add the desired amount of leftover rice to a bowl, and microwave it for about 60 seconds or until hot. If making rice from scratch, follow the directions on the package.

For The Egg

Place a small, nonstick pan over medium heat.
When the pan is hot, add a little spray ghee or butter.
Crack two eggs into a separate dish, and then add them to the pan.
Cook the egg until it's done to your likng.

To Assemble The Bowl

Place the cooked eggs on top of the hot rice.
Drizzle the with the soy/sesame oil sauce.
Sprinkle on the scallions, sesame seeds, and Aleppo pepper flakes.

Notes

To ensure the white part of the egg is cooked, my little trick is adding a tablespoon of water to the pan and covering it. The water creates steam, which helps the whites cook quickly, leaving the yolk runny. If you like crispy edges around your eggs, omit the water and cook uncovered over medium-high until the edges are crisp and the white is set.