Grandpa’s Eggy Rice

Name: Grandpa’s Eggy Rice
Prep time: 5 min
Cook time: 30 min
Total time: 5 min
Yield: 2
Cuisine: Asian
Ingredients: 1 cup Short Grain White Rice; 2 tsp Avocado Oil; 3 piece Eggs; Salt; 1 tbsp Butter; 2 tsp Soy Sauce; 2 Roasted Salted Seaweed Snack Sheets; 1 piece Scallion, sliced; 0.25 tsp Sesame Seeds

5 mins prepServes 2

Grandpa’s eggy rice made easier than ever, keeping tradition alive, one lunch at a time.

2 servings

Checkout experience

Shop ingredients

Instructions

1. Cook the rice in the KitchenAid Grain and Rice Cooker using the “White Short Grain” rice setting (or cook in a pot according to rice package directions).
2. When the rice is almost done cooking, fry the eggs in avocado oil in a pan over medium low heat until whites are set but yolks are still very runny; sprinkle with salt.
3. Add the eggs to a bowl with the hot rice along with the butter and soy sauce; break the eggs into small pieces with a spoon as you mix them with the rice.
4. Transfer into serving bowls and top with sliced scallions and a sprinkle of sesame seeds.
5. Serve with seaweed sheets and enjoy sushi bite style (place a dollop of rice on the seaweed and enjoy)!

View original recipe

Grandpa’s Eggy Rice

What you need

Instructions

More recipes

Easy-to-Peel Steamed Eggs

Bean & Cheese Tostadas

Cheesy Spinach Dip

Japanese Yaki Soba Noodles

Shrimp and Chive Wontons

Pumpkin Spice Pancakes

Turkish Pasta

5 Minute Single-Serve Mac & Cheese

Hearty Sausage & White Bean Soup

Beef Yaki Udon

Sicilian Shaved Melon Salad

Banana Pudding Tiramisu