scallion fried eggs

There are two ingredients that I always have in my fridge: eggs and scallions. Together, they make one of the easiest and best-tasting meals that you can make in under 10 minutes. I’ve made several variations of eggs over rice, including these chili crisp fried eggs. It’s the ultimate comfort food.

With just a few ingredients, the result is incredible. Here, frying scallions in oil brings out more umami, while the crispy edges of the fried sunny-side-up eggs add a wonderful crunch. I guarantee that this will be a go-to meal you won’t ever get tired of eating.

INGREDIENTS

• 2 medium scallions

• 1 tablespoon neutral oil, such as vegetable or canola

• 2 teaspoons toasted sesame oil

• 2 large eggs

• 1/8 teaspoon kosher salt

• 1 teaspoon soy sauce or tamari

• 1 cup hot cooked white rice

• Toasted sesame seeds, for garnish

* Serves 1

INSTRUCTIONS

1. Trim and thinly slice 2 medium scallions; reserve about 1 teaspoon of the dark green parts for garnish.

2. Heat 1 tablespoon neutral oil and 2 teaspoons toasted sesame oil in a medium nonstick frying pan over medium-low heat until shimmering. Add the remaining scallions and cook until tender and fragrant, about 2 minutes.

3. Crack 2 large eggs into the pan and season with 1/8 teaspoon kosher salt. Cook undisturbed until the whites are set but the yolks are runny, about 3 minutes. About 1 minute before the eggs are ready, drizzle 1 teaspoon soy sauce or tamari around the egg whites.

4. Remove the pan from the heat. Place about 1 cup hot cooked rice in a serving bowl. Sprinkle with the reserved scallions, then slide the fried eggs onto the rice. Sprinkle with toasted sesame seeds.

NOTE: Feel free to add other proteins to make this rice bowl heartier! Canned tuna or leftover rotisserie chicken work great. It’s also a perfect side for grilled steak!