Scrambled Eggs with Rice

Name: Scrambled Eggs with Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 6 large eggs ($0.63); 2 Tbsp cooking oil ($0.08); 2 tsp gochujang (or to taste) ($0.16); 4 cups cooked rice, warm ($0.43); 3 Tbsp soy sauce ($0.18); 1 Tbsp toasted sesame oil ($0.30); 4 green onions, sliced ($0.50)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

Author : JJ Johnson and Danica Novgorodoff, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table

fried rice scrambled eggs

Ingredients

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Instructions

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Step 1

Crack the eggs into a bowl and beat well with a fork.

Step 2

Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.

Step 3

Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.

Step 4

Serve hot, in individual bowls, topped with the sliced green onions.