Grandpa’s Eggy Rice

A nostalgic dish from my grandpa's kitchen, this simple yet comforting recipe blends eggs with freshly cooked rice, enriched with soy sauce and topped with furikake.

By @maxiskitchen

Original recipe source

Cook time: 25 minutes

Servings: 3

Ingredients

• 1 cup sushi rice we use Nishiki
• 0 water for rinsing
• 1.25 cups water
• 0.25 teaspoon kosher salt
• 2 eggs
• 1 tablespoon soy sauce
• 0 furikake rice seasoning to taste

Instructions

1. Rinse the sushi rice in a medium bowl using cold water, swishing gently with your hand, and draining the water. Repeat until the water is clear.
2. Transfer the rinsed rice to a small pot. Add 1 1/4 cups of water and kosher salt. Bring to a boil over medium-high heat.
3. Once boiling, cover with lid, reduce heat to low, and cook for 15 minutes without uncovering. Remove from heat and let sit covered for another 10 minutes.
4. Remove the lid and crack eggs directly into the hot rice. Use a large spoon to stir the eggs until they are well combined and cooked by the residual heat.
5. Add the soy sauce to the rice and egg mixture and continue stirring until evenly distributed.
6. Serve the rice mixture in bowls, sprinkling each serving generously with furikake rice seasoning.