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This recipe's tamagoyaki-inspired soft scrambled eggs taste like tamago nigiri, but are faster and easier to make. Serve over rice for an easy, delicious meal.
If you love fried rice, you’re going to love this recipe for scrambled eggs with rice. It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!
Crack a raw egg into a bowl of hot cooked rice and sprinkle in some select seasonings — like salt, mirin, soy sauce, and hondashi (instant dashi granules) — before using chopsticks to whip it vigorously into a fluffy, creamy suspension. The meal is wonderfully mellow and umami-rich, not to mention uncomplicated to make.
My daughter Phoebe loves soft scrambled eggs. When I make fried rice for my kids, I make the eggs separately and add them in so they are fluffy and perfect and not overcooked. She asked for eggs last night and they were so good so that inspired this rice bowl today. So simple and so delicious!
I love the mutant hybrid of the two: soft scrambled tamagoyaki eggs seasoned with sugar, soy, and mirin. Served on a fluffy bed of rice with nori. Posted July 19, 2018 by Stephanie
1 tablespoon light soy sauce. 2 tablespoons honey. Dash white pepper. 3 eggs, beaten with 1 teaspoon soy sauce, 1 teaspoon Mirin, 1 teaspoon sugar, and a drop of sesame oil, scrambled to your preference. Gently slice sardine in half, lengthwise.
Spoon the custardy eggs onto a bowl of steamed white rice or buttered sourdough toast. And enjoy it for breakfast, or bulk it up with stir-fried vegetables for dinner (or don’t). To be honest, I often whip up a two-egg portion of miso eggs for an indulgent yet wholesome afternoon snack. It really is that good! Table of Contents.
Start your morning with my Japanese Scrambled Egg Rice Bowl, a delightful fusion of fluffy tamago eggs, steamed rice, and homemade donburi sauce! This easy-to-make dish brings the comforting flavors of a Japanese breakfast to your table in just 10 minutes.
Instructions. Beat the eggs in a small bowl and mix with chopped green onion. Heat a small frying pan with sesame oil at medium high heat, and make scrambled eggs. Mix the scrambled eggs with steamed rice (warm) in a bowl. Add salt and sesame seeds.
The creative combination of scrambled eggs with the salty flavor of Tamari tossed into heated leftover rice is a delightful approach to serving rice or breakfast. The next time you have leftover rice from the night before, try Tamari scrambled eggs and rice and enjoy a tiny taste of what breakfast is like in Thailand. I hope you enjoy this recipe!