Eggs n’ Rice for Breakfast

Savouring Saturday

A couple of years back, we had the awesome privilege of housing an elementary aged Korean student for 3 months.  My momma heart struggled with such a young boy being so far from home for so long.  Not only was he away from family and friends, but everything here was so drastically different from home.  I know that was the point (“hello” it was a foreign exchange program), but I really wanted to make things as chill and comfortable as possible while he got bombarded by us crazy Westerners.  Yes, there was hiking, camping, drive-ins, beach campfires, pizza, burgers, and such.  But, being a dedicated foodie, I wanted to help him combat homesickness by making some of his food from home.

That journey took me on a flavorful and fun journey through Korean cuisine.  I learned from great cooks online, his mom, and a sweet Korean friend of mine.  I love how food is truly a universal language!

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Among the kimchi, kimbop, and bibimbap…I discovered a crazy fast, easy and delicious breakfast.  Have you ever tried rice and eggs for breakfast?  Careful, you might get addicted!

Ingredients:

6 eggs

3 scallions

a drizzle of sesame oil

sea salt

2 cups Japanese short grain rice (like Shirakiku) + the water for making (depends on your method)

Sriracha sauce (optional)

Korean pickles (optional)

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As with anything simple, the quality of the individual ingredients is important.  You want to start with a short grain Japanese rice.  I like Shirakiku rice.  It is plump and delicious…the perfect bite!

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Always make sure to wash your rice.  I generally wash my rice three times.  Pour water over it, give it a swish and drain.  The starches that release from the rice make a beautiful milky color.  My friend actually taught me to save this water to wash my hands and arms with…it is so good for your skin!  I might have to work it into my facial regime 😉 since I already wash my face with olive oil!

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While your rice is cooking (on the stove top or in a rice cooker), start to chop up 3 scallions.

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For a breakfast of four, I used 6 eggs.

(Side note: this is my lazy way of not running to the trash while cracking eggs….I just crack & stack!)

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Season with a bit of sea salt and whisk the eggs up with a drizzle of sesame oil and your scallions.

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After scrambling your eggs, place some cooked rice in bowls for serving.

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Top your rice with the eggs and season with another drizzle of sesame oil and a good dowse of Sriracha sauce for an extra yummy breakfast!

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However, my favorite way to eat these eggs is with some of my favorite Korean Pickles.

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I loved that as I introduced something new to everyone, I created some die-hard fans!

This grub is easy and fast, so get on it! 😉

xoxo

Chanda

Photos Credit to: Jessica Helton

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