Easy Breakfast Scrambled Egg Rice Bowl
By Tiffy Cooks
This Easy Brunch Scrambled Egg Rice Bowl is my tried and true recipe for a tasty, filling meal in a short time. Fluffy scrambled eggs with green onion paired with spicy-sour kimchi on top of hot, steaming rice is the best way to start your day right. This vegetarian egg rice bowl has all the protein, carbs, and fibers you need in one easy bowl. Save some time with me in the morning with this easy breakfast rice bowl!
Ingredients
- 4 stalks green onions chopped
- 3 eggs
- 1.5 tbsp soy sauce
- Salt and pepper to taste
- 2 tbsp oil
- 2 cucumbers sliced
- 1 bowl hot cooked rice
- Kimchi
- Furikake topping
Instructions
- Crack the eggs into a bowl and add chopped green onions, soy sauce, salt, and pepper. Whisk until well combined.
- Heat oil in a pan over medium heat. Once hot, pour in the egg mixture.
- Let the eggs cook for 2–3 minutes, or until the edges begin to set.
- Using chopsticks or a spatula, gently drag the cooked edges toward the center, letting the uncooked egg to flow to the edges. Repeat this process until the eggs reach your desired consistency.
- Serve the eggs on a bowl of hot rice. Top with sliced cucumber, a side of kimchi, and a sprinkle of furikake.
