Love fried rice? You'll love this recipe for scrambled eggs with rice!
Rice is a quintessential budget-friendly ingredient, and my slogan has always been “put an egg on it!” So when I saw this recipe for Scrambled Eggs with Rice from the new cookbook The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff, I knew I had to make…
- 6 large eggs* ($4.02)
- 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)
- Crack the eggs into a bowl and beat well with a fork.
- 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.
- 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.
- Serve hot, in individual bowls, topped with the sliced green onions.
“This has become my go-to breakfast even for busy mornings…Love that it’s so easy to sub in whatever veggies/leftovers I have on hand for extra fiber/nutrition!”
Not to mention, this recipe features the ingredient I currently can’t get enough of, gochujang! If you love fried rice, you’re going to love this recipe for scrambled eggs with rice.
It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “This has become my go-to breakfast even for busy mornings…Love that it’s so easy to sub in whatever veggies/leftovers I have on hand for extra fiber/nutrition!”
ASHLEY
Chef JJ mentions in his book that the recipe is inspired by breakfast dishes found in both Japanese and Korean cultures.
This incredibly simple yet satisfying dish is similar to fried rice, but the ratio between the rice and egg are a bit more even and the rice is stirred into the egg before it’s fully cooked, which gives the dish a slightly creamy texture. Best of all, it’s super fast and easy, so you really can make it on a typical morning (provided you have some cooked rice stashed in the refrigerator).
It’s the perfect recipe for using up the leftovers in your fridge! You should also check out our standalone creamy scrambled eggs recipe.
How to Make Scrambled Eggs with Rice Step-by-Step Photos
Whisk the eggs: Crack six large eggs into a bowl and whisk with a fork.
Scramble eggs: Add 2 Tbsp cooking oil to a large skillet and heat over medium-low. Once hot, add the eggs and lightly scramble.
When they’re mostly set, add 2 tsp gochujang and stir to combine. Add cooked rice: Add four cups of warm pre-cooked rice and stir to combine.
Season eggs: Season the eggs and rice with 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil. Fold to incorporate.
Give the mixture a taste and add more gochujang if desired (I like it spicy, so I added more). Garnish with sliced green onions and serve! What Else Can I Add?
Simple recipes like this are awesome because there is so much room for customization. Here are a few ideas for other add-ins that will take your scrambled eggs with rice to the next level:
Meat: Try sautéing some sliced ham, spam, shrimp, or smoked sausage in the skillet before cooking the eggs (remove from the skillet and stir back in at the end).
Vegetables: Just like with fried rice, you can add just about any vegetable to this dish. Onions, spinach, mushrooms, diced bell peppers, or even grape tomatoes would be awesome.
Toppings: I could go wild with fun toppings for this egg and rice dish. Cheddar cheese would be great, or how about some sliced avocado, kimchi, or furikake?
How to Store Leftovers
Thankfully, this recipe only takes minutes to whip up because it’s definitely best when freshly prepared. If you can’t eat it all in one sitting, store the rest in the refrigerator in an air-tight container for 2-3 days.
Reheat using the microwave, sprinkling just a bit of water over top first (to help rehydrate the rice).
