Fusion
Soy Sauce Scrambled Egg Rice
A minimalist dish where fluffy scrambled eggs are infused with soy sauce and served over rice.
About this recipe
Soy Sauce Scrambled Egg Rice is a fusion breakfast for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around egg, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 cups Cooked rice
- 2 Egg
- 1.5 tbsp Soy sauce
- 1 tsp Cooking oil
- 1 tbsp Water
- pinch Salt
Equipment
Method
- 1
In a bowl, whisk eggs with 1 tbsp water, soy sauce, and a pinch of salt. Do not overmix.
~2 min
- 2
Heat cooking oil in a frying pan or wok over medium-low heat. Pour in the egg mixture.
~1 min
- 3
Gently stir and fold the eggs as they cook, creating large, soft curds. Cook until just set but still moist.
~4 min
- 4
While eggs cook, gently reheat the cooked rice in a separate bowl or microwave.
~3 min
- 5
Serve the soy sauce scrambled eggs immediately over the warm rice.
~1 min
Smart swaps
Out of something? Try one of these.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Soy Sauce Scrambled Egg Rice take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Soy Sauce Scrambled Egg Rice ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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