A delicious and easy to make dish for one! Pan fried eggs on hot rice, topped with a savory scallion and soy sauce mixture. Scallion Eggs are ready in 15 minutes or less. Perfect for breakfast, lunch, or dinner ^_^
I love eggs. I love scallions. I really love rice. And I'm always looking for a quick and tasty weekday meal.
Scallion Eggs combines all three ingredients for an easy recipe that you can make in 15 minutes (or even less). This recipe is adapted from The Woks of Life, an amazing blog I've long admired.
First we pan fry the eggs and put it over a bowl of rice. I cook the eggs over easy, but you can do it any way you want (sunny side up is also great for this dish).
Then you cook the scallions for a a few minutes with sesame oil, soy sauce, and chicken broth. Pour the scallions over the eggs and rice. Then it's ready to eat and enjoy.
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Ingredients
Here's what you'll need:
- Eggs
- Cooked rice - We usually use Japanese short grain rice for this recipe (if you're in Honolulu, check out The Rice Factory). Jasmine rice also works great!
- Scallions
- Sesame oil - Make sure to use roasted sesame oil (can get at all Asian markets) and not regular sesame oil.
- Chicken broth - Broth or stock. Canned, bottled, homemade, all work! If we don't have any broth at home, I also like to use Better Than Bouillon.
- Soy sauce - We use Kikkoman or Aloha soy sauce.
- White pepper - Optional but always a good idea.
See recipe card for quantities.
Instructions
Let's get cooking:
First prepare the scallions. Cut them into 2-inch long pieces. Cut the thicker pieces in half lengthwise. Set aside.
In a medium pan over medium-high heat, pan fry the eggs. I usually cook it over easy, but you can do it sunny side up or any other way you prefer.
While the eggs are cooking, scoop the hot rice into a bowl (this is the bowl you'll be eating from). Slide the cooked eggs on top of the rice.
Add the sesame oil and the scallions into the pan. Cook for 1-2 minutes until the scallions soften.
Then add the chicken broth and soy sauce to the pan. Mix and simmer for another 1-2 minutes until most (but not all) of the liquid has evaporated.
Pour the scallions over the eggs. Top with white pepper (optional). Eat hot and enjoy ^_^
Substitutions and Variations
Here are a few tasty ideas:
- Sesame seeds - top the dish with a sprinkle of white and/or black sesame seeds.
- Spicy - add a spoonful of chili oil or chili crisp on top.
- Jook / congee - in place of rice, you can serve the eggs and scallions over a hot bowl of plain jook / congee. Sooooo good ^_^
Enjoy!
Storage
Leftovers don't keep well for this recipe. Reheating pan fried eggs won't be that tasty. So make just as much as you want to eat. You can easily halve, double, or even triple this recipe.
Top tip
When preparing the scallions, I like to prepare lots of extra scallions and save the ones I'm not cooking in the refrigerator. I often end up using the scallions for the same dish again the next day (not kidding when I say it's a go-to easy weekday lunch), or in another dish.
Main thing, it just helps to have already washed and cut scallions ready to go in the refrigerator ^_^
FAQ
I cook them over easy because that's how I like to eat it. But you don't have to make it over easy. This recipe is great with sunny side up eggs. Or if you want the egg yolks fully cooked you can make over hard eggs.
The only style I don't recommend for this recipe is scrambled eggs.
Have you heard about pocket eggs? It's a similar dish. If you love one, you'll love the other.
Not at all. Rice is the easiest because it's fast and easy to make in the rice cooker (and odds are pretty high that someone just cooked or is just about to cook rice!)
But I also love this recipe served over plain jook / congee and also over egg noodles in a lo mein dish.
Scallion Eggs Recipe
Scallion Eggs
Ingredients
- 2 eggs
- 1 cup cooked rice hot
- 2 stalks scallions
- sesame oil
- ¼ cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon white pepper optional
Instructions
- First prepare the scallions. Cut them into 2-inch long pieces. Cut the thicker pieces in half lengthwise. Set aside.
- In a medium pan over medium-high heat, pan fry the eggs. I usually cook it over easy, but you can do it sunny side up or any other way you prefer.
- While the eggs are cooking, scoop the hot rice into a bowl (this is the bowl you'll be eating from). Slide the cooked eggs on top of the rice.
- Add the sesame oil and the scallions into the pan. Cook for 1-2 minutes until the scallions soften.
- Then add the chicken broth and soy sauce to the pan. Mix and simmer for another 1-2 minutes until most (but not all) of the liquid has evaporated.
- Pour the scallions over the eggs. Top with white pepper (optional). Eat hot and enjoy ^_^
Notes
Nutrition
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Mahalo for Reading!