How to Make Scrambled Egg Rice Bowl

Serves: 1 | Quick & healthy

Ingredients of Scrambled Egg Rice Bowl

• Cooked rice – 1 katori
• Eggs – 2
• Onion – ¼, finely chopped
• Capsicum – ¼, finely chopped
• Carrot – 2 tbsp, finely chopped
• Spring onion – 1 tbsp
• Garlic – ½ tsp, finely chopped
• Soy sauce – 1 tsp
• Chilli flakes – ½ tsp
• Black pepper – ¼ tsp
• Salt – as needed
• Oil – ½ tsp
• Coriander or spring onion – for garnish

👩‍🍳 Method

1. Heat ½ tsp oil in a non-stick pan.
2. Add garlic and onion. Sauté for 1–2 minutes.
3. Add carrot and capsicum. Cook on high heat for 2–3 minutes so they remain slightly crunchy.
4. Push the vegetables to one side and crack in 2 eggs.
5. Scramble the eggs until almost cooked.
6. Add 1 katori cooked rice, soy sauce, chilli flakes and pepper.
7. Toss everything together on high heat for 2–3 minutes.
8. Finish with spring onion and coriander.

🔥 Advanced Prep of Scrambled Egg Rice Bowl

You can prepare the rice + chopped vegetables in advance and refrigerate them. At mealtime, simply stir-fry the vegetables, add eggs and rice, and you’re done in 5–7 minutes.

Tip: For a more weight-loss-friendly version, use plenty of vegetables and keep the rice to 1 katori cooked rice rather than increasing the rice portion.