Japanese-Style Soufflé Egg Rice Bowl

Ingredients

• 6 large eggs
• 1 dry short-grain white rice
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon avocado oil
• 3 stalks scallions
• 2 tablespoons toasted pumpkin seeds
• 1 teaspoon grated fresh ginger

Instructions

1. 1

   Cook the rice according to package directions and keep warm.

2. 2

   Whisk the eggs until just combined — do not over-beat.

3. 3

   Heat avocado oil in a nonstick pan over medium-low heat and pour in the eggs.

4. 4

   Stir gently with a spatula until soft, glossy curds form, about 3 minutes; remove from heat while slightly loose.

5. 5

   Whisk coconut aminos, rice vinegar, and grated ginger in a small bowl.

6. 6

   Spoon rice into two bowls, top with the soft eggs, drizzle with the coconut aminos glaze, and finish with sliced scallions and toasted pumpkin seeds.