TERIYAKI SCRAMBLED EGGS RECIPES

TERIYAKI FRIED EGGS - JAPANESE FOOD - NHK WORLD

Teriyaki Fried Eggs - Japanese Food - NHK WORLD image

Put a "teriyaki" twist on ordinary fried eggs with a drizzle of Worcestershire sauce! Serve with a side of bean sprouts and shredded carrots, and breakfast is on the table!

Total Time 10 minutes

Yield Serves 2

Number Of Ingredients 7

Ingredients

2 eggs
80 g bean sprouts
10 g carrot
Parsley, as desired
1 tsp Worcestershire sauce
1 tsp mirin
1/2 tsp usukuchi soy sauce

Steps:

1 Remove any tails from the bean sprouts. Cut the carrot into thin shreds.
2 Heat the vegetable oil in a frying pan and crack an egg into it (or crack the egg into a small bowl first and slide it into the pan). Season with salt and pepper, and fry the egg as you normally would. When the egg white starts to set and brown, fold the egg in half. Cook both sides until golden brown.
3 Push the egg to the side and add half of the bean sprouts and shredded carrots. Season with salt and pepper, then drizzle 1 tsp of sake over the vegetables in a circular motion. Cover and steam-fry for 60-90 seconds.
4 Combine [A] and drizzle half into the pan in a circular motion, glazing both sides of the egg. Turn off the heat and plate up. Garnish with parsley. Cook the other egg in a similar fashion.

Nutrition Facts : Calories 130 kcal

TERIYAKI FRIED RICE RECIPE | EPICURIOUS

Teriyaki Fried Rice Recipe | Epicurious image

Warm and nourishing, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it?s just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.

Provided by Katie Sullivan Morford

Yield Makes 2 to 3 servings

Number Of Ingredients 6

Ingredients

2 teaspoons toasted sesame oil
2 eggs, lightly beaten
2 green onions, white and light green parts only, thinly sliced
1 1/2 cups leftover cooked rice
1/2 cup cooked shelled edamame
1 tablespoon teriyaki sauce

Steps:

1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
2. Divide the fried rice between two or three thermoses.

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Warm and nourishing, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it?s just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.
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