Japanese Scrambled Eggs
Perfect, pillow-soft Japanese scrambled eggs, fragrant and light, spooned over fluffy rice - it's the perfect start to any day.
Servings: 1
Calories: 977kcal
Ingredients
- 3 eggs
- 1 tbsp mirin
- 1 tsp soy sauce
- ¼ tsp salt
- 2 tsp sesame oil
- 1 spring onion (finely sliced)
- 1 tbsp Japanese furikake rice seasoning
- 1 cup white rice (cooked - leftover is best)
Instructions
- Cook the rice if you're making it now and keep warm. If you're using leftover rice, reheat in the microwave and keep warm.
- Beat the eggs together with the mirin, soy sauce, salt, pepper and 1 tsp of the sesame oil.
- Heat a small frying pan with the remaining sesame oil until just hot - not too hot, we don't want the egg to cook too quickly.
- Pour the eggs into the pan and leave for a few seconds before stirring. Stir until just set, but still wet then remove from the heat - it will continue cook in the pan.
- Make a bed of the warm rice and then slide the eggs over the rice. Lastly, sprinkle with the spring onion and Japanese rice seasoning and enjoy right away!
Nutrition
Calories: 977kcal | Carbohydrates: 157g | Protein: 31g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 491mg | Sodium: 1246mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 962IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 4mg