Soft Scrambled Eggs with Rice • Hip Foodie Mom

Soft scrambled eggs with rice. This is so simple, so comforting and delicious. Add chili oil and furikake and enjoy! I hope you try this!

There are some meals that I can eat non-stop and never grow tired of. This recipe is one of those meals. So simple and so delicious.

Growing up, I loved eating Korean food. Eating Korean food at home meant a full spread of banchan (all of my favorite Korean seasoned vegetables), kimchi and a big bowl of rice. Oh how I love rice. Sometimes, I would just eat hot rice and dip it in water and eat it by the spoonful. Similarly, I would have a bowl of water next to me so I could dip my kimchi in water. I couldn’t tolerate really spicy foods as a kid and it wasn’t until I was in college, when I was missing home and my mom’s cooking, that I finally started eating kimchi without dipping it in water.

Now, eating rice, kimchi and gim (roasted seaweed sheets) is one of my favorite comfort food meals. Add an egg and I’m in heaven.

Soft scrambled eggs with rice.

My daughter Phoebe loves soft scrambled eggs. When I make fried rice for my kids, I make the eggs separately and add them in so they are fluffy and perfect and not overcooked. She asked for eggs last night and they were so good so that inspired this rice bowl today.

So simple and so delicious!

Soft Scrambled Eggs with Rice

Cook Time5 mins

Total Time5 mins

Course: Main dish

Cuisine: Asian/Korean

Keyword: eggs with rice, soft scrambled eggs

Servings: 2


  • 2 to 3 large eggs
  • 1 to 2 scallions diced
  • 1 to 2 tablespoons unsalted butter
  • kosher salt
  • 1 to 2 cups cooked rice
  • sesame oil
  • chili oil
  • furikake seasoning


  • Using a small bowl, beat your eggs and add the scallions and mix again. Heat a pan over medium low heat. Add the butter. When the butter is almost completely melted, pour in the eggs. Let the eggs sit for a couple of minutes and you should start to see the eggs beginning to cook a little around the edges. Using a rubber spatula, scrape/bring the eggs in from the exterior, in and do this all around the pan.

  • Slowly, your eggs will begin to cook and come together. Lower the heat to low and continue scrape/bring the eggs in from the exterior until the eggs have reached your desired doneness. I like my eggs a little underdone and even slightly runny in some areas. Remove from the heat and season with salt.

  • To plate: add your cooked rice to a shallow bowl, add a light drizzle of sesame oil. Top with the cooked soft scrambled eggs. Add chili oil and some furikake and enjoy!

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