Easy Breakfast Scrambled Egg Rice Bowl Recipe
This Easy Breakfast Scrambled Egg Rice Bowl features fluffy scrambled eggs with green onions served over hot steamed rice, topped with refreshing cucumber slices, spicy-sour kimchi, and savory furikake seasoning. It’s a quick and nutritious Asian-inspired vegetarian breakfast or dinner option packed with protein, fiber, and flavor, perfect for starting your day right or enjoying a wholesome meal anytime.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Egg Mixture
- 4 stalks green onions, chopped
- 3 eggs
- 1.5 tbsp soy sauce
- Salt and pepper to taste
Cooking
- 2 tbsp oil
Toppings and Serving
- 1 bowl hot cooked rice
- 2 cucumbers, sliced
- Kimchi, as desired
- Furikake topping, for sprinkling
Instructions
- Prepare Egg Mixture: Crack the eggs into a bowl and add the chopped green onions, soy sauce, salt, and pepper. Whisk the ingredients together thoroughly until well combined.
- Heat the Pan: Place a pan over medium heat and add the oil. Allow the oil to heat until it shimmers, indicating it is hot enough for cooking the eggs.
- Cook Eggs: Pour the egg mixture into the hot pan. Let it cook undisturbed for 2–3 minutes or until the edges start to set.
- Scramble Eggs Gently: Using chopsticks or a spatula, gently pull the cooked edges of the eggs towards the center, allowing the uncooked egg liquid to flow to the pan edges. Continue this process carefully until the eggs have reached your preferred consistency—fluffy and slightly soft.
- Assemble the Bowl: Spoon the cooked scrambled eggs over a bowl of hot steamed rice. Add sliced cucumbers on the side, a serving of kimchi, and finish with a generous sprinkle of furikake topping for extra flavor and texture.
Notes
- You can adjust the soy sauce to taste or substitute with tamari for a gluten-free option.
- For a spicier kick, add a drizzle of chili oil to the eggs or kimchi on the side.
- Use day-old rice for better texture that doesn’t clump.
- Furikake is a Japanese seasoning mix—nori flakes, sesame seeds, and dried fish flakes—but can be substituted with toasted sesame seeds if unavailable.
- This recipe is versatile and can be doubled to serve more people.
