Scrambled Eggs with Rice

Looking for a quick, affordable, and comforting meal? Scrambled Eggs with Rice is your perfect answer. It’s a fuss-free recipe made with basic pantry ingredients that turns into a satisfying and nourishing dish in under 20 minutes.

Scrambled Eggs with Rice holds a special place in many households around the world.

For me, it’s a nostalgic plate of food—something my mom whipped up when we needed a fast meal after school or a lazy Sunday brunch.

She’d add whatever veggies we had on hand, sprinkle some soy sauce, and serve it hot with a smile.

That humble combo of fluffy eggs and rice was—and still is—a go-to dish that reminds me of warmth and simplicity.

Why you’ll love this

1. Quick and Easy: Ready in just 20 minutes using common kitchen ingredients.
2. Budget-Friendly: Makes a filling meal without breaking the bank.
3. Customizable: Easily adjust with vegetables, sauces, or proteins.
4. Kid-Approved: Mild flavors and soft textures make it family-friendly.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Cuisines: Asian, Fusion, Comfort Food
Servings: 2
Estimated Cost: $2 – $4

Equipment:

• Non-stick skillet or frying pan
• Spatula
• Mixing bowl
• Fork or whisk

Ingredients

• 1 cup cooked white rice (preferably day-old)
• 3 large eggs
• 1 tablespoon oil or butter
• Salt to taste
• ¼ teaspoon black pepper
• 2 teaspoons soy sauce (optional)
• 1 small garlic clove, minced (optional)
• 2 tablespoons chopped scallions or onions (optional)
• Optional add-ins: frozen peas, diced carrots, or bell peppers

Step-by-Step Instructions

1. Prep the Eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, then whisk well.
2. Heat the Pan: Add oil or butter to a non-stick skillet over medium heat.
3. Cook the Aromatics (Optional): If using garlic or onions, sauté for 30 seconds until fragrant.
4. Scramble the Eggs: Pour the eggs into the pan and gently scramble until just set. Remove and set aside.
5. Fry the Rice: In the same pan, add a bit more oil if needed, then toss in the rice. Stir-fry for 2–3 minutes until heated through.
6. Combine: Return scrambled eggs to the pan. Add soy sauce if using. Stir everything together.
7. Serve: Plate the egg-rice mixture hot, topped with scallions or your favorite toppings.

Nutrition Facts

Per Serving (Approximate)

• Calories: 320
• Protein: 14g
• Carbohydrates: 34g
• Fat: 14g
• Fiber: 1g
• Sugar: 1g
• Sodium: 460mg

Tips for Success

1. Use Day-Old Rice: Cold rice from the fridge holds up better and doesn’t get mushy.
2. Don’t Overcook the Eggs: Cook them just until set to keep them soft and fluffy.
3. Keep it Simple or Build it Up: Start with the basics and upgrade with vegetables or sauces.
4. Use Medium Heat: Helps prevent sticking or burning both eggs and rice.

Print Pin

Scrambled Eggs with Rice

Looking for a quick, affordable, and comforting meal? Scrambled Eggs with Rice is your perfect answer. It’s a fuss-free recipe made with basic pantry ingredients that turns into a satisfying and nourishing dish in under 20 minutes.

Course Main Course

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 320kcal

Cost $2 – $4

Ingredients

• 1 cup cooked white rice preferably day-old
• 3 large eggs
• 1 tablespoon oil or butter
• Salt to taste
• ¼ teaspoon black pepper
• 2 teaspoons soy sauce optional
• 1 small garlic clove minced (optional)
• 2 tablespoons chopped scallions or onions optional
• Optional add-ins: frozen peas diced carrots, or bell peppers

Instructions

• Prep the Eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, then whisk well.
• Heat the Pan: Add oil or butter to a non-stick skillet over medium heat.
• Cook the Aromatics (Optional): If using garlic or onions, sauté for 30 seconds until fragrant.
• Scramble the Eggs: Pour the eggs into the pan and gently scramble until just set. Remove and set aside.
• Fry the Rice: In the same pan, add a bit more oil if needed, then toss in the rice. Stir-fry for 2–3 minutes until heated through.
• Combine: Return scrambled eggs to the pan. Add soy sauce if using. Stir everything together.
• Serve: Plate the egg-rice mixture hot, topped with scallions or your favorite toppings.

Notes

1. Use Day-Old Rice: Cold rice from the fridge holds up better and doesn’t get mushy.
2. Don’t Overcook the Eggs: Cook them just until set to keep them soft and fluffy.
3. Keep it Simple or Build it Up: Start with the basics and upgrade with vegetables or sauces.
4. Use Medium Heat: Helps prevent sticking or burning both eggs and rice.

Common Questions

Can I use brown rice instead of white?
Yes! Brown rice adds more fiber and a nutty flavor, making it a wholesome option.

Can I add protein like chicken or tofu?
Absolutely. Just cook them beforehand and mix in with the rice and eggs.

Is this recipe good for meal prep?
Yes, it stores well in the fridge for up to 3 days. Reheat in a pan or microwave.

What sauces go well with this?
Soy sauce, sriracha, sesame oil, or even a splash of oyster sauce work beautifully.

Scrambled Eggs with Rice is a comforting, no-fail recipe perfect for any time of the day.

Whether you’re cooking for one or feeding your family, this dish will always come to the rescue.

Enjoy your cooking adventure and happy eating!