Rating: 4 stars
1 Ratings
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  • 4 star values: 1
  • 5 star values: 0

Meet your new favorite breakfast.

Jenna Helwig

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
10 mins
total:
10 mins
Servings:
2
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This fried rice-inspired egg scramble flips the script on the classic dish, putting eggs front and center with chewy brown rice folded in throughout each bite. Sautéeing coleslaw mix with soy sauce adds flavorful veggies to the scramble and makes the dish more filling. Ever wonder why fried rice needs leftover—not fresh—rice? It’s because chilling the cooked grains allows them to dry out so they don’t become mushy, which is key to achieving that classic fried rice texture. Brown rice not only adds nutty flavor here, it is a fiber-rich whole grain swap for white rice.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs and salt in a small bowl.

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  • Heat oil in a 10-inch nonstick skillet over medium. Add rice and cook, stirring often, until beginning to crisp, 1 to 2 minutes. Add coleslaw mix and soy sauce; cook, stirring occasionally, for 2 minutes. Add eggs and scramble.

  • Divide between 2 plates and sprinkle with sesame seeds. Serve with hot sauce, if desired.

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