Eggs over easy with Soy sauce is a meal that takes five minutes to put on the table, and it’s not instant ramen. It’s the best thing ever when you’re hungry but don’t feel like cooking. Just fry a couple of eggs and some scallions, put it over some heated leftover or fresh rice, and drizzle with soy sauce. You won’t be disappointed with this quick and simple eggs over easy rice plate.
Here’s the recipe to serve 1. Multiply as needed:
- 2 eggs
- 1 tablespoon oil
- Cooked white rice
- 2 scallions, cut into 2 inch lengths
- Soy sauce, to taste
- Pinch sugar
- 1 teaspoon shaoxing wine (optional)
Fry the eggs over easy or sunny-side-up in the oil, making sure to keep the yolk runny. Place over a bed of hot cooked rice. Then add the scallions to the pan and fry just until wilted. Stir in the soy sauce, a pinch of sugar, and the shaoxing wine, if using. Add a splash of water if it looks a bit dry.
Pour the scallions over the egg. Drizzle with more soy sauce.
And that’s it! This eggs over easy with soy sauce and scallions dinner has saved me on many an evening in college.
Just break open that running egg, drizzle a bit more soy sauce on top of the runny egg and wilted scallions, scoop up some rice and you’ve got a perfect bite!
Eggs Over Easy with Scallions and Soy Sauce
Ingredients
- 2 eggs
- 1 tablespoon oil
- 1 cup cooked white rice
- 2 scallions (cut into 2 inch lengths)
- Soy sauce (to taste)
- 1/8 teaspoon sugar
- 1 teaspoon shaoxing wine (optional)
Instructions
- Fry the eggs in the oil sunny side up or over easy. Lay over a bed of rice. Add the scallions to the pan with a little soy sauce, sugar, and the shaoxing wine, if using. Stir-fry just until wilted. Top the eggs with the scallions and drizzle with more soy sauce to taste.
Starr @ sipofstarrshine.com says
Love that this is a recipe on here! I grew up eating this with the egg getting cooked with the sauce in the pan but it’s nice to consider the separate option for folks who like things less saucy than me, poor folks ;)
Sarah says
Haha that’s the beauty of home cooking, Starr! We can all have as much or as little sauce as we like!
Richard says
Yum, and so quick! I’ve been adding a generous spoonful of your Chiu Chow sauce.
Gregory Tung says
Hi Sarah,
Thanks for listing the recipe for 荷包蛋. My daughter loves this dish and I’ve always just made it ‘on the fly’. I would never have thought to add 绍兴黄酒 – it enhances the dish quite nicely. The fact that you already wrote this recipe out means that I can be lazy and just print it and/or send it to my daughter instead of coming up with it on my own… (It’s just one step! How lazy can a man be? *grin*)
Sarah says
Hahaha nice! Glad to be of help to you (and your daughter by extension!).
Katie says
This recipe looks great! What kind of oil do you cook with?
Judy says
Hi Katie, you can use vegetable oil or canola oil.
Tina says
My favorite comfort food! Mom was Japanese and used a raw egg, but I had to cook the whites…I think I need to go make this now! Yummmmmmy!
Judy says
Hi Tina, couldn’t agree with you more! Thank you!
Sarah says
This is THE perfect lazy person’s comfort food meal, isn’t it? Thanks Tina!
HW says
Do you cook the soysauce + sugar + wine at all? Its not clear from the directions or your pictures.
Sarah says
Yes, after removing the eggs from the pan, you add the scallions to the pan along with the soy sauce, sugar, and wine, and stir-fry everything together until the scallions are wilted.
Samone says
Could I use asparagus instead of scallion?
Judy says
Hi Samone, you can add blanched asparagus to this dish, but I would not omit the scallion.