Kid-Friendly Egg Rice
Kid-Friendly Egg Rice
Ingredients
- 2 tablespoons butter
- 1/2 cup spring onions, chopped
- 4 cups cooked jasmine rice, hot
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons soy sauce
- 1 teaspoon gochujang oil
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon white pepper
- 4 large eggs, beaten
Instructions
- 1
Melt the butter in a large skillet or wok over medium-high heat.
⏱️ 1 min
- 2
Add the chopped spring onions to the melted butter and sauté for 2 to 3 minutes, until softened and fragrant.
⏱️ 3 min
- 3
While the spring onions are cooking, place the hot cooked jasmine rice into a large mixing bowl.
⏱️ 1 min
- 4
Season the rice with 1/2 teaspoon of salt, soy sauce, gochujang oil, rice wine vinegar, and white pepper. Stir gently to combine the seasonings with the rice.
⏱️ 2 min
- 5
Pour the beaten eggs into the skillet with the sautéed spring onions. Season the eggs with a pinch of salt.
⏱️ 1 min
- 6
Scramble the eggs over medium-high heat, stirring and breaking them up with a spatula, until they are fully cooked through and no liquid egg remains. Aim for a harder scramble rather than a soft one.
⏱️ 5 min
- 7
Add the cooked scrambled eggs and spring onions from the skillet into the bowl with the seasoned rice.
⏱️ 1 min
- 8
Using a rice paddle or large spoon, mix the eggs and rice thoroughly. Use a chopping motion to ensure a uniform combination, integrating the eggs and rice well.
⏱️ 2 min
- 9
Taste and adjust seasoning as needed. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kid-Friendly Egg Rice
- 2 tablespoons butter
- 1/2 cup spring onions, chopped
- 4 cups cooked jasmine rice, hot
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons soy sauce
- 1 teaspoon gochujang oil
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon white pepper
- 4 large eggs, beaten
Instructions
- 1
Melt the butter in a large skillet or wok over medium-high heat.
⏱️ 1 min - 2
Add the chopped spring onions to the melted butter and sauté for 2 to 3 minutes, until softened and fragrant.
⏱️ 3 min - 3
While the spring onions are cooking, place the hot cooked jasmine rice into a large mixing bowl.
⏱️ 1 min - 4
Season the rice with 1/2 teaspoon of salt, soy sauce, gochujang oil, rice wine vinegar, and white pepper. Stir gently to combine the seasonings with the rice.
⏱️ 2 min - 5
Pour the beaten eggs into the skillet with the sautéed spring onions. Season the eggs with a pinch of salt.
⏱️ 1 min - 6
Scramble the eggs over medium-high heat, stirring and breaking them up with a spatula, until they are fully cooked through and no liquid egg remains. Aim for a harder scramble rather than a soft one.
⏱️ 5 min - 7
Add the cooked scrambled eggs and spring onions from the skillet into the bowl with the seasoned rice.
⏱️ 1 min - 8
Using a rice paddle or large spoon, mix the eggs and rice thoroughly. Use a chopping motion to ensure a uniform combination, integrating the eggs and rice well.
⏱️ 2 min - 9
Taste and adjust seasoning as needed. Serve immediately.
⏱️ 1 min