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!
Thank you for sharing this recipe! So easy and so delicious. It’s been a new favourite for a no-fuss work-from-home lunch, made even easier with leftover rice from the night before.
You’re welcome, Renee! That’s definitely exactly the kind of scenario this recipe was made for. :)
Just have to comment to give this recipe the compliments it deserves – as somebody who often struggles to find the energy to make meals, this recipe has saved me tons of time. Not only that, it never fails to be delicious. Like, I make it when I genuinely can’t even get the energy to order take out but I also make it tons of time when I’m craving it. This is like… the perfect everything recipe. I’d equally serve this to friends over for the night and also when I can barely get out of bed. Thank you so much for posting this!
You’re welcome, Paige! Thank you so much for your kind comment and review!
I’ve made variations of this recipe many times. It’s a go-to on lazy days when the last thing I want to do is cook something elaborate :)
Totally agree!
Hi Sarah,
I was very hungry when I read the recipe, and promptly cooked me up a serving (thank goodness for leftover cold rice!). Just made it for the second time today (because we all need all the comfort food we can stuff ourselves with on this day!)
It’s the epitome of comfort food for me, and will be one of my top three go-tos from now on (the other two are Sue Kreitzman’s Lemon Butter Angel Hair Pasta: https://f52.co/3pTDRno and the classic Linguini Aglio e Olio). It’s also the primary reason why last night I bought TWO bunches of scallions, LOL. Now I just have to memorize the measurements of the ingredients so I don’t have to look it up every time I want to make it. THANK YOU SO MUCH for sharing this gem!
You’re very welcome, Len! I also love Linguini Aglio e Olio. Sometimes it really is the simplest things that are just the best.
I love eating fried egg over rice with soy sauce growing up. I tried your green onion with sauce this morning. My 3 year old daughter loved it. She said “I don’t like it. I LOVE IT.” And she requested a second fried egg with the sauce. She kept on talking about how good the breakfast was all day long, and asked me to make it again tomorrow and tomorrow and tomorrow and everyday. 😅 Thank you so much for this easy and delicious recipe.
Hahah tell your daughter I said thank you for her glowing review! :)
Fantastic. It’s 22:36 and I’m feeling wonderfully content and comforted after wolfing down a bowl of this dish; exactly 16 minutes after I concluded there was nothing at home to make dinner.
Love that—those are the exact moments that call for this recipe, Petra!