Chinese Scrambled Eggs with Scallions and Rice for Breakfast Recipe
Simple scrambled eggs with plenty of scallions served over warm rice are a popular, quick breakfast in many Chinese homes. A bit like our soft-boiled eggs with bread, only here the “bread” is a bowl of fluffy rice.
This dish turns basic pantry staples—rice, eggs, and scallions—into a comforting, satisfying breakfast that feels both simple and a bit exotic. The fluffy rice replaces bread, and the soy-scented, soft scrambled eggs give you a gentle, protein-rich start to the day.
Chef's tips
Use good-quality rice and don’t skip rinsing it; this helps it cook up fluffy rather than sticky. For the eggs, keep the heat moderate and stop cooking while they are still slightly runny—residual heat will finish them and keep them silky. Add the soy sauce at the end so it doesn’t make the eggs gray.
How to serve
Serve in deep bowls so the rice stays warm longer. Pair with a cup of green tea or jasmine tea. For a more filling breakfast, add a side of quick stir-fried vegetables or a few slices of fresh cucumber for crunch.
Ingredients
- rice uncooked - 120 g
- water for cooking the rice approximately, depending on the rice - 240 ml
- eggs - 4 pieces
- scallions chopped green part - 3 tablespoons
- milk or water for the eggs, for fluffiness - 2 tablespoons
- soy sauce - 1.5 tablespoons
- oil - 1.5 tablespoons
- salt a pinch for the eggs
- pepper to taste
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear. Transfer to a pot, pour in the measured water, cover, and bring to a boil.
- When the water starts bubbling vigorously, reduce the heat to very low and cook, covered, for 10–12 minutes, until the rice absorbs the water. Turn off the heat and leave the rice covered for another 5 minutes.
- Meanwhile, crack the eggs into a bowl, add the milk or water, a pinch of salt, and half of the chopped scallions. Beat with a fork or whisk until the mixture is uniform and slightly foamy.
- Heat the oil in a pan over medium heat. Pour in the egg mixture and do not stir for the first 10–15 seconds.
- When the edges start to set, gently push the eggs from the edges toward the center with a spatula, forming large, soft curds. Cook for 2–3 minutes, until the eggs are set but still moist and soft; do not overcook.
- At the end, drizzle the scrambled eggs with soy sauce and gently stir so the sauce distributes evenly.
- Spoon the hot rice onto plates or into bowls and top with the scrambled eggs. Sprinkle with the remaining chopped scallions and freshly ground pepper. Serve immediately.
Storage
Najlepsze na świeżo. Jeśli coś zostanie, przechowuj w lodówce i zjedz tego samego dnia, podgrzewając delikatnie w mikrofalówce lub na patelni z odrobiną wody.
