Name: Scrambled Eggs with Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Japanese, Korean
Ingredients: 6 large eggs* ($4.02); 2 Tbsp cooking oil ($0.08); 2 tsp gochujang (or to taste)** ($0.16); 4 cups cooked rice, warm*** ($0.43); 3 Tbsp soy sauce ($0.18); 1 Tbsp toasted sesame oil ($0.30); 4 green onions, sliced ($0.50)

Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!

15 min total 5 min prep 10 min cook 4 420 cal

Ingredients

4 serv.

6 large eggs* ($4.02)
2 Tbsp cooking oil ($0.08)
2 tsp gochujang (or to taste)** ($0.16)
4 cups cooked rice, warm*** ($0.43)
3 Tbsp soy sauce ($0.18)
1 Tbsp toasted sesame oil ($0.30)
4 green onions, sliced ($0.50)

Instructions

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1 Crack the eggs into a bowl and beat well with a fork.
2 Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
3 Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
4 Serve hot, in individual bowls, topped with the sliced green onions.