Scallion Eggs

Method6 steps · about 15 min

1. 1

   Step 1: Wash both scallion (2 stalks) stalks and cut them into 2-inch pieces. Split thicker sections lengthwise and set all the prepared scallions aside.

   Uses 2 stalks scallions

2. 2

   Step 2: Heat a medium nonstick pan over medium-high heat and pan-fry the two eggs. For over-hard eggs, turn them carefully and continue until both whites and yolks are firm. Use the nonstick surface to release them gently.

   Uses 2 eggs

3. 3

   Step 3: While the eggs cook, put the 1 cup hot cooked rice into your serving bowl. Slide both fully cooked eggs onto the rice.

   Uses 1 cup hot cooked rice · Two fully cooked fried eggs

4. 4

   Step 4: Add enough toasted sesame oil for the prepared scallions to the same pan. Add all the cut scallions and sauté for 1–2 minutes until they soften.

   Soften scallions · 2 minUses Toasted (roasted) sesame oil for the scallions · Cut scallion pieces from two stalks

5. 5

   Step 5: Add the 1/4 cup chicken broth and 1 tbsp soy sauce to the softened scallions. Mix and simmer for another 1–2 minutes, until most of the liquid has evaporated but a little sauce remains.

   Reduce scallion sauce · 2 minUses Scallions softened in toasted sesame oil · 1/4 cup chicken broth · 1 tbsp soy sauce

6. 6

   Step 6: Pour the hot scallions and their remaining sauce over the prepared eggs and rice. Add the optional 1 tsp white pepper if desired, and eat the assembled bowl immediately while hot.

   Uses Softened scallions with reduced soy-broth sauce · Hot rice topped with fully cooked eggs · 1 tsp white pepper, optional