Scallion and Egg Rice Bowl: The Ultimate Fridge Clean-Out Recipe!
Quick & Flavorful Scallion and Egg Rice Bowl Using Pantry Staples
Looking to create a satisfying meal using ingredients you already have? I tried the ‘Scallion and Egg Rice Bowl’ recipe featured on Alto-ran. This dish is perfect for enjoying with rice, featuring tender scallions and soft eggs that are simply delicious when mixed together. The special ‘Flavor Soy Sauce’ elevates the taste even further, making it versatile enough to use in other rice bowl dishes. Initially, I felt the flavor soy sauce could use a bit more umami, so I added a tablespoon each of Hongge (red crab) soy sauce and Sukiyaki soy sauce. If you find the process for the flavor soy sauce a bit cumbersome, a simple seasoned soy sauce would also work wonderfully. I also had some frozen bamboo shoots in my fridge, so I stir-fried them along for added texture. I made a few adjustments to suit my personal taste and cooking style, such as using sesame oil instead of perilla oil and slightly simplifying the scallion stir-frying process. The natural sweetness of the scallions combined with their health benefits makes this dish feel incredibly comforting and light, almost as if it won’t contribute to weight gain – a delightful feeling!^^
Main Ingredients- 2 bowls of barley rice (or cooked rice)
- 1.5 large scallions (mostly the white parts)
- 3 eggs
- 2 Tbsp perilla oil (or sesame oil)
- 2 tsp minced garlic
- 1/2 Tbsp salted shrimp, minced
- 1 Korean chili pepper (optional, seeds removed and finely chopped)
- 1/3 red chili pepper (optional, seeds removed and finely chopped)
- 1 Tbsp sesame oil (for finishing)
- A pinch of sesame seeds (for garnish)
Special Scallion Flavor Soy Sauce- 2 large scallions (mostly the white parts, cut into large pieces)
- 2/3 cup onion pickle brine (approx. 100ml)
- 2 Tbsp soy sauce
- 1 Tbsp Hongge (red crab) soy sauce or commercial soy sauce (for enhanced flavor)
- 1 Tbsp Sukiyaki soy sauce or seasoned soy sauce (for added umami)
- 1 handful dried anchovies (approx. 10-15g)
- 2 large scallions (mostly the white parts, cut into large pieces)
- 2/3 cup onion pickle brine (approx. 100ml)
- 2 Tbsp soy sauce
- 1 Tbsp Hongge (red crab) soy sauce or commercial soy sauce (for enhanced flavor)
- 1 Tbsp Sukiyaki soy sauce or seasoned soy sauce (for added umami)
- 1 handful dried anchovies (approx. 10-15g)
Cooking Instructions
Step 1
Thoroughly wash the scallions under running water. Soak them in water with a splash of vinegar for about 10 minutes to sterilize. Drain well and pat dry.
Step 2
Heat a dry frying pan over medium heat. Add the two large scallions, cut into large pieces, and grill them until the surfaces are nicely charred. This step caramelizes the natural sugars in the scallions, infusing them with a smoky, grilled flavor.
Step 3
Once the scallions are sufficiently charred, add a handful of dried anchovies and stir-fry together for about 1 minute. The umami from the anchovies will meld with the scallion flavor for a richer taste.
Step 4
Pour in 2 tablespoons of soy sauce and 100ml of onion pickle brine. Bring to a simmer over medium heat for 2-3 minutes, allowing the flavors to infuse into the liquid.
Step 5
Strain the simmered liquid through a fine-mesh sieve, discarding the solids. Set aside the fragrant flavor soy sauce. (Optional: For even deeper umami, stir in 1 Tbsp Sukiyaki soy sauce and 1 Tbsp Hongge soy sauce at this stage.)
Step 6
Thinly slice the scallions designated for the topping. It’s best to slice them thinly so they become tender when stir-fried.
Step 7
If using frozen bamboo shoots, add them directly to boiling water without thawing and boil for 3-5 minutes. This removes the chill and improves their texture for cooking.
Step 8
Chop the thawed bamboo shoots into bite-sized pieces. Avoid chopping them too coarsely so they blend well with the other ingredients.
Step 9
In a wide pan, heat 2 tablespoons of perilla oil (or sesame oil) over medium-low heat. Add 2 teaspoons of minced garlic and sauté until fragrant, being careful not to burn it. This step infuses the oil with garlic aroma.
Step 10
Add the thinly sliced scallions to the fragrant garlic oil and stir-fry for about 2-3 minutes until they soften and become slightly translucent.
Step 11
Once the scallions are slightly softened, add the chopped bamboo shoots and stir-fry together until the bamboo shoots are tender.
Step 12
Add 1/2 tablespoon of minced salted shrimp and mix well with all the ingredients. Salted shrimp not only adds umami but also helps to eliminate any eggy smell.
Step 13
Crack the 3 eggs over the stir-fried scallions and bamboo shoots. Cook until the egg whites are about half-set, leaving the yolks runny for a richer finish.
Step 14
Drizzle 1 tablespoon of the prepared flavor soy sauce around the edges of the pan. Letting it caramelize slightly will enhance the soy sauce’s flavor and add depth.
Step 15
Place the warm barley rice (or white rice) into a serving bowl.
Step 16
Top the rice generously with the stir-fried scallions and eggs. Drizzle 2-3 tablespoons of the special scallion flavor soy sauce over everything. Finish with 1 tablespoon of sesame oil and a sprinkle of sesame seeds for a visually appealing and delicious Scallion and Egg Rice Bowl. Mix everything together and enjoy!
