Our breakfast 70% of the time, we refer to this simply as “Eggy rice.” Japanese folks would call it “tamago gohan.” Super quick, super filling and nutritious, super tasty.
20 minutes
Serves 2
1/2 cup jasmine rice
2/3 cup water
2 eggs
salt and pepper
1 Tsp. butter
1.5 Tsp. soy sauce
1 tsp rice vinegar (or 1/2 tsp white vinegar)
1 scallion, finely chopped
1 Tbsp neutral oil
Nori furikake, to taste*
optional: chia seeds, pickles, avocado slices, shichimi togarashi**
Cook the rice: In the basin of a rice cooker, agitate the rice in lukewarm water and to rinse, then drain. Add the 2/3 cup water and cook.
For hard scrambled eggs (our favorite), break the eggs into a bowl and add salt and pepper. Just a pinch of salt will do; be less sparing with the pepper. Using a fork or small whisk, whisk the hell out of those eggs until they are homogenous and frothy. Let sit while the other ingredients are prepared.
Add the butter, soy sauce, vinegar and scallion to a small bowl. When the rice cooker clicks to “warm,” give it about two minutes to steam, then add the contents of the small bowl, closing the lid promptly. This allows the butter to melt and scallions to lose some of their bite.
in a skillet, heat the oil over high heat until shimmering. Add the egg and kill the heat, pushing the cooked parts toward the center with a spatula and allowing the uncooked parts to run to the outside where the heat is (the key is not overcooking it). remove from heat.
Toss the rice and portion into two bowls. Divide the egg and serve on top along with the furikake, chia (if we share digestive issues), togarashi, avocado (add a little salt on top), or pickles. Serve with coffee.
* Furikake is simply rice seasoning and is ubiquitous in Japanese households. It usually consists of a mix of seaweed (nori), bonito (dried, salted fish), sesame and sugar, and is the perfect condiment to this and many other rice-based dishes. Its avaiable at any good international grocery or online.
** Togarashi is a spicy Japanese condiment consisting predominately of pepper powder and dried citrus peel. Highly recommended.