5-MIN EGGS WITH SOY SAUCE & SCALLIONS
This is one of the few five-minute lunches that aren’t instant ramen: eggs over easy with soy sauce. In other words, it’s the ideal dinner to whip up when you’re starving but don’t want to cook.
After all of our Christmas cooking marathons, I think it’s time for something less time-consuming!
A QUICK AND EFFICIENT SNACK.
If you’re short on time or don’t have anything else in the fridge, this dish is a lifesaver on busy weeknights and last-minute supermarket trips.
It’s as simple as frying two eggs and putting them on some reheated rice.
When you julienne some scallions and make a wonderful sauce with soy sauce, sugar, and water, this recipe comes into its own.
That’s all there is to it.
If you decide to attempt this quick and easy dish, I promise you won’t be disappointed.
Our recipe feeds one, but you can easily double or even triple it!!
- 2 scallions
- 2 eggs
- 1 cup of cooked white rice
- 2 tablespoons of water
- 1 tablespoon of oil
- 1 tablespoon of soy sauce
- 1 teaspoon of shaoxing wine
- 1/4 teaspoon of sugar
- Scallions should be prepared by being cut into 2-inch lengths. Cut the white portion in half or into fourths lengthwise.
- A nonstick or cast iron pan with oil should be heated over medium-high heat. The eggs can be fried the way you prefer—sunny side up, over easy, etc. Over a bed of hot, cooked rice, place the eggs.
- Scallions should be added to the pan and cooked until they start to wilt. Add the sugar, water, Shaoxing wine, if desired, and soy sauce. Pour over the eggs and rice after 30 seconds of simmering. Serve!