Simple Scrambled Egg Rice Bowl
Simple Scrambled Egg Rice Bowl
Super Simple Scrambled Egg Rice Bowl: A Quick One-Bowl Meal with a Sushi Rice Base (Perfect for Weekend Lunches!)
Similar to the tamagoyaki sushi found with fish sushi, imagine this as an egg version of a fresh poke bowl! We’re presenting a ‘Scrambled Egg Rice Bowl’ – an incredibly simple, one-bowl meal where fluffy scrambled eggs are piled high on a sushi rice base. It’s the easiest dish you could possibly make, perfect for busy weekends or when you need a quick and satisfying meal. Enjoy this wonderfully straightforward rice bowl.
Main Ingredients- 1 serving of warm rice
- 2-3 fresh eggs
- 2-3 Tbsp water or clear broth
- 1 Tbsp mirin or sake
- Salt to taste
- A little grapeseed oil or cooking oil
- Toasted sesame seeds
- Parsley flakes (optional)
- Baby greens
Sushi Vinegar Mix (Sushi-zu)- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 0.5 Tbsp salt
- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 0.5 Tbsp salt
Cooking Instructions
Step 1
In a clean bowl, crack 2-3 eggs. For a smoother texture, strain the eggs through a sieve. Season with a pinch of salt. Add 2-3 tablespoons of water or clear broth to the eggs and whisk until well combined and slightly fluffy. Adding 1 tablespoon of mirin or sake can help reduce any eggy smell and enhance the flavor.
Step 2
Heat a non-stick frying pan over medium-low heat and add a thin layer of grapeseed oil or cooking oil. Pour in the whisked egg mixture. Use chopsticks to gently stir and scramble the eggs as they cook, creating a fluffy, crumbly texture. Cooking over medium-low heat is key to achieving a tender scramble; avoid high heat.
Step 3
In a small saucepan, combine 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 0.5 tablespoon of salt. Heat gently, stirring until the sugar and salt are completely dissolved to make the sushi vinegar mix. Pour this seasoned vinegar over 1 serving of warm rice and mix thoroughly. Let the rice sit for a moment to absorb the flavors, creating a delicious sushi rice base. Alternatively, you can season the rice with plum extract (maesilcheong) and salt for a delightful flavor.
Step 4
Transfer the seasoned sushi rice to a serving bowl. Generously top the rice with the freshly made fluffy scrambled eggs. Finish by sprinkling with toasted sesame seeds. For an extra touch of freshness and color, garnish with parsley flakes or a handful of baby greens. Your simple yet satisfying ‘Scrambled Egg Rice Bowl’ is now ready to be enjoyed!
