5 from 6 votes
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!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
420 kcal
Course:
Breakfast
Cuisine:
Japanese, Korean
Ingredients
- 6 large egg $0.63
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 2 tsp gochujang $0.16, or to taste
- 4 cups rice $0.43, cooked, warm
- 3 Tbsp soy sauce $0.18
- 1 Tbsp sesame oil $0.30, toasted
- 4 green onion $0.50, sliced
Instructions
- Crack the eggs into a bowl and beat well with a fork.
- 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.
- 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.
- Serve hot, in individual bowls, topped with the sliced green onions.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
420kcal
(21%)
Carbohydrates
47g
(16%)
Protein
15g
(30%)
Fat
18g
(28%)
Sodium
865mg
(36%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 420
% Daily Value*
| Serving | 1serving | |
| Calories | 420kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Sodium | 865mg | 36% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.