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Egg Rice Bowl

Egg Rice Bowl Recipe

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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked short-grain rice, warm
  • 1 tbsp unsalted butter
  • 1 to 2 tsp soy sauce
  • 1 large egg
  • 1 tsp neutral oil
  • Sesame seeds and sliced scallions, to serve

Method
 

  1. In a small heatproof bowl, stir together the butter and 1 tsp soy sauce, microwave 20 seconds, then whisk until glossy. Taste and add more soy sauce if desired.
  2. Heat the oil in a nonstick skillet over medium heat. Crack the egg into the pan and cook about 2 minutes until the white is set and edges are crisp, leaving the yolk runny.
  3. Place the warm rice in a bowl, pour the soy butter sauce over it, top with the egg, and finish with sesame seeds and scallions. Eat right away.

Notes

If using leftover rice, reheat it with a splash of water and a damp paper towel in the microwave for about 60 seconds to bring back its soft, steamy texture.