Fluffy Scrambled Egg Rice Bowl: Quick & Easy Recipe
Perfect for Breakfast! 🍳 How to Make a Tender and Moist Scrambled Egg Rice Bowl
This recipe shows you how to make a wonderfully soft and moist scrambled egg rice bowl with simple ingredients, quickly and easily. It’s a satisfying meal that everyone will love. Spoon it over rice and enjoy the incredible taste.
Basic Rice Bowl Ingredients
- 1 bowl of cooked rice
- 2 fresh eggs
- 4 Tbsp milk (for extra creaminess)
- Salt to taste
Flavorful Sauce Ingredients
- 1/4 onion, thinly sliced
- 4 Tbsp water
- 2 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp sake (Japanese rice wine)
- 0.5 Tbsp sugar
- A pinch of ginger powder
Optional Add-ins
- 0.3 Tbsp butter (for richness)
- Scallions (green onions), chopped (optional)
- 1/4 onion, thinly sliced
- 4 Tbsp water
- 2 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp sake (Japanese rice wine)
- 0.5 Tbsp sugar
- A pinch of ginger powder
Optional Add-ins
- 0.3 Tbsp butter (for richness)
- Scallions (green onions), chopped (optional)
Cooking Instructions
Step 1
First, prepare the onion to add wonderful flavor to your rice bowl. Thinly slice 1/4 onion. The sliced onion will add sweetness and depth of flavor to the sauce.
Step 2
Crack 2 fresh eggs into a bowl. Add 4 Tbsp of milk and a pinch of salt. Whisk thoroughly with chopsticks or a whisk until the egg yolks and whites are well combined. (Tip: For even creamier scrambled eggs, strain the beaten egg mixture through a fine-mesh sieve for a silkier texture. If you’re short on time, you can skip this step.)
Step 3
Heat a little cooking oil in a pan over medium heat. Add the thinly sliced onions and stir-fry until they become translucent. Sautéing the onions until sweet forms the base for a delicious sauce.
Step 4
Once the onions are lightly sautéed, add all the sauce ingredients: 4 Tbsp water, 1 Tbsp mirin, 1 Tbsp sake, 2 Tbsp soy sauce, 0.5 Tbsp sugar, and a pinch of ginger powder. Bring to a boil over medium-high heat, then reduce the heat and simmer until the sauce has slightly reduced. (Tip: Don’t reduce the sauce too much; stop when the onions are well coated and the total volume has reduced by more than half. Adding ginger powder enhances the aroma and taste, but it’s fine to omit if you don’t have it.)
Step 5
Now, let’s make the tender scrambled eggs. Heat another pan over medium heat and add a little cooking oil or melt the butter. (Using butter will add a richer flavor.)
Step 6
Pour all the beaten egg mixture into the hot pan. Using chopsticks or a spatula, gently stir in a zigzag motion, scraping the bottom of the pan, until soft curds begin to form. Once the curds start to appear, reduce the heat to low or turn off the heat and let the residual heat cook the eggs. This is key for tender scrambled eggs! (Tip: Cooking over high heat will make the eggs firm quickly. Cooking slowly over low heat or using intermittent heat will result in wonderfully soft scrambled eggs.)
Step 7
Transfer 1 bowl of warm cooked rice to a serving dish. Place 0.3 Tbsp of butter on top of the rice for added richness. Generously spoon the delicious sauce you prepared earlier over the rice. Finally, pile the fluffy, tender scrambled eggs on top of the sauce. For an extra touch of freshness and visual appeal, sprinkle with chopped scallions if desired.
Step 8
And there you have it – a delicious and tender scrambled egg rice bowl! Enjoy this satisfying and tasty meal.
