White Rice and Eggs

White rice and eggs is a humble dish made with few ingredients, but don’t let the simplicity fool you. This simple breakfast is deceptively delicious and satisfying, and a great way to use leftover rice.

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Equipment

Ingredients

1 cup cooked rice
2 eggs
1 tbsp salted butter
2 tsp dark soy sauce
2 tbsp sliced scallions
1 tsp toasted sesame oil
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 together the sesame oil and soy sauces. Set aside.

For The Rice

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

For The Eggs

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

Spread the rice on the bottom of the bowl.
Place the butter on top of the hot rice.
If using scallions, add some under or on top of the eggs - or both.
Place the cooked eggs on top of the rice and butter.
Drizzle on the soy and sesame oil.
If desired, sprinkle with scallions, sesame seeds, and Aleppo pepper flakes.

Nutrition

Notes

The nutrition amounts below are calculated with butter added to the rice and a little more used to cook the eggs. To save about 150 calories, you could omit the butter altogether and use your favorite nonstick cooking spray to cook the eggs, if necessary.

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