Jammy Egg and Scallion Rice Bowl
A fast, flavor-forward recipe that feels like a treat but fits a busy weeknight.
Prep: 5 · Cook: 15 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (622 reviews)
INSPIRED BY
A quick, skillet-first approach that leans on bold seasoning and a bright finish.
Story
This is the kind of dinner I make when I want something cozy but I do not want a pile of dishes. Everything happens in one pan, and the sauce comes together with what is usually already in my fridge. It is forgiving, so you can swap in what you have and still end up with a really satisfying plate. If you are cooking for someone picky, keep the heat low and let the bright finishing squeeze do the work.
By Casey
Ingredients
- 2 cups cooked rice (warm)
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp rice vinegar
- 2 tbsp sliced scallions
- 2 tsp chili crisp (optional)
- 2 eggs
- 1 tsp butter
- Sesame seeds, for serving
- Sliced cucumber, for serving
Instructions
- In a bowl, toss warm rice with soy sauce, sesame oil, and vinegar.
- Stir in scallions and chili crisp if using.
- Heat a small nonstick pan and melt butter.
- Crack in eggs and cook to your liking, sunny-side up is great here.
- Top the rice with eggs, then sprinkle sesame seeds.
- Serve with cool cucumber on the side for crunch.
Chef Tips
- Use pre-chopped aromatics or frozen veggies to keep it truly fast.
- Season in layers, a little salt early, then a final pinch at the end.
- If your pan runs hot, lower the heat before adding anything dairy or cheese.
Cook's Notes
- Keep the heat high for browning, then lower it before any dairy or cheese.
- If it feels dry, add 1 to 2 tablespoons of water or broth and toss again.
- Taste at the end and adjust with acid (lemon or vinegar) before adding more salt.