Eggs over easy with soy sauce is one of those rare meals that takes five minutes to put on the table that’s not instant ramen. Translation: it’s the perfect meal to whip together when you’re hungry but don’t feel like cooking.
After the holiday cooking marathons we’ve all been running, I think it might be time for something a little more no-fuss!
Note: This post was first published in January 2014. We have since updated it with new photos and clearer instructions. Enjoy!
A Cheap, Time-saving Meal
Whether it’s a busy weeknight, or you don’t have anything else in the fridge and no time to go grocery shopping, this meal will always come to the rescue.
It has saved me in many a hangry moment…
- In my senior year of college, when I was off the meal plan with a papers to write and nothing in the fridge but condiments and a few eggs.
- In my first apartment, after a long day at work and no energy to cook.
- Last week! When I needed a quick lunch between answering emails and editing recipe videos.
All you do is fry a couple of eggs, and put them over some re-heated leftover rice (or fresh, if you have a magical rice cooker like mine that makes rice in under 10 minutes flat. Note, several people have asked; it’s a Tiger JNP-1500, though it comes in different sizes).
The beauty of this recipe comes when you julienne some scallions, and create a tasty sauce with soy sauce, sugar, and water.
That’s it.
It may sound simple, but I don’t think you’ll be disappointed with this quick and simple meal if you decide to try it.
Our recipe serves 1, but you can multiply as needed!
Recipe Instructions
Start by quickly cutting some scallions into 2-inch lengths. If the white parts are a little thick, you can halve or quarter them lengthwise.
Fry the eggs over easy or sunny-side-up in the oil, making sure to keep the yolk runny. (Well, I guess my mom likes her yolks broken and cooked—if that floats your boat, that’s what you should do!)
I prefer mine over-easy, mostly because I’m too impatient to wait for the white to finish cooking, and flipping the eggs cooks them faster.
Place over a bed of hot cooked white rice.
Then add the scallions to the pan the eggs just vacated, and fry just until they’re beginning to wilt.
Stir in the soy sauce, water, a pinch of sugar, and the optional Shaoxing wine, if using. Simmer for 30 seconds.
Pour the scallions and sauce over the eggs and rice.
And that’s it! This eggs over easy with soy sauce and scallions dinner has saved me on many occasions.
Enjoy!
Eggs with Soy Sauce & Scallions
Ingredients
- 2 scallions
- 1 tablespoon oil
- 2 eggs
- 1 cup cooked white rice
- 1 tablespoon soy sauce (or to taste)
- 2 tablespoons water
- 1/4 teaspoon sugar
- 1 teaspoon shaoxing wine (optional)
Instructions
- Prepare the scallions by cutting them into 2-inch lengths. Take the white part and halve or quarter them lengthwise.
- Heat the oil in a nonstick or cast iron pan over medium high heat. Fry the eggs sunny-side up, over easy, or however you like them. Lay the eggs over a bed of hot cooked rice.
- Add the scallions to the pan, and cook until just beginning to wilt. Add the soy sauce, water, sugar, and optional Shaoxing wine, if using. Simmer for 30 seconds, and pour over the eggs and rice. Serve!
I added shrimp to this recipe when I made it, and I will definitely be making this again. I’m usually way too exhausted to want to cook after work, but this was so quick to make, and super delicious and filling.
Nice! Love that, Steph!
Delish! I added chili pepper. Thank you!
You’re welcome!
Yummy! Reminds me of my own go-to egg dish. Soft scrambled with a thin drizzle of oyster sauce. I always have eggs in my fridge for this reason
mmm sounds delicious Clara!
Genius! So simple and yummy. Thank you, Sarah đź’—
You’re welcome, Kasia!
This was the 2. “Serious” recipe (not instant noodles) i’ve made so far in my life, and I love it!
That’s great, Noel! :)
Made this for dinner last night, and it was delicious! Loved the sauce. Thank you for sharing your recipe!
You’re welcome, Sue!
fast and delicious!
Thanks so much, Jane!
I just made this recipe this morning, and I can’t even believe how delicious it was: one of those simple recipes that is so much more than the sum of its parts. By any chance, have you tried Blank Slate Sichuan Chili Oil? It’s the best I’ve ever had, and I spooned a little of it over the eggs and rice. Also, it’s ramp season here in the NE, and I used both ramps and scallions. Thank you for your extremely straightforward yet delicious recipes!
Haven’t tried that brand, Mara, but thank you for the tip and so glad you enjoyed this simple recipe. :)
Thanks for a great quick lunch on a rainy day! Thanks, too, for your tip on cooking rice by pre-soaking, I’ll never do it any other way. Question: Do I need to refrigerate my shaoxing cooking wine? Thanks!
No need to refrigerate it, Brian, unless you use it very infrequently! I keep min in my pantry, but usually use it within at least 6 months.
Threw this together between meetings and wasn’t even stressed about it! I added some red chili flakes before flipping the eggs, and served with Lao Gan Ma chili crisp. Delish!
Happy you were able to get a digital cookbook going, and looking forward to the eventuality of a hard copy cookbook that I can buy one day.
Nice! So happy you enjoyed it!