Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Estimated Calories: ~520 per serving
Protein: ~28g per serving
Carbs: ~50g per serving
Fat: ~22g per serving
Ingredients
4 eggs
2 cups cooked rice
1 Tbsp olive oil
Salt + pepper
Optional: soy sauce
Directions
Step 1 – Warm the Rice First
Take your cooked rice and warm it in a pan or microwave until it’s hot all the way through.
(Starting with warm rice helps everything combine better later instead of clumping or cooling down your eggs.)
Step 2 – Cook the Eggs with Control
Heat olive oil in a pan over medium heat and crack in the eggs. Let them sit for a few seconds, then begin stirring gently.
Cook until just set soft, slightly glossy, not dry. Then remove from heat immediately.
(Overcooked eggs turn rubbery fast. This is one of those small details that changes everything.)
Step 3 – Combine Without Killing Texture
Add the warm rice into the pan with the eggs and gently fold everything together.
Don’t mash it or over-stir keep the texture light so you still have separation between rice and egg.
(You want it combined, not turned into one uniform block.)
Step 4 – Season and Wake It Up
Add salt and pepper, and if you want more flavor, a small splash of soy sauce. Mix lightly so everything is evenly seasoned.
(This is simple food seasoning is what keeps it from feeling boring.)
Step 5 – Plate and Reset
Serve immediately while warm.
(This is your reset meal when you’re low energy, low motivation, and still trying to stay consistent. Cheap, fast, reliable.)
