Tamago Scallion Rice Bowl

• 150 g (3 large eggs) — Large whole eggs, raw
• 150 g (about 3/4 cup) — Cooked long-grain brown rice
• 1 cup (30 g) — Raw baby spinach
• 1 tsp (4.5 g), divided — Avocado oil
• 1 tbsp (16 g), divided — Reduced-sodium soy sauce
• 1 tsp (5 g) — Unseasoned rice vinegar
• 1 tsp (6.7 g) — Pure maple syrup
• 2 tbsp (12 g), thinly sliced and divided — Raw scallion
• 1 tsp (2.7 g) — Toasted sesame seeds

Method

1. 1Crisp the spinach riceHeat 1/2 tsp of the avocado oil in a small nonstick skillet over medium heat. Add the spinach for 30 seconds, then add all of the brown rice and 1 tsp of the soy sauce.30 secLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use cooked rice that was refrigerated promptly and reheat it until steaming hot throughout.
2. 2Cook for 3 minutesCook for 3 minutes, pressing the rice against the pan for the final 30 seconds, then transfer it to a serving bowl.3 minLook for: The spinach is wilted, the rice is steaming throughout, and a few grains have lightly crisped against the pan.
3. 3Measure ingredients: Whisk the sweet-savory eggsMeasure eggs, unseasoned rice vinegar, pure maple syrup, reduced-sodium soy sauce, and scallion using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the sweet-savory eggsWhisk all 3 eggs for 30 seconds with the rice vinegar, maple syrup, the remaining 2 tsp soy sauce, and 1 tbsp of the sliced scallion until the whites and yolks are completely combined.30 secLook for: The egg mixture is uniform, lightly foamy, and streak-free, with scallion distributed throughout.Safety: Wash hands and any surfaces that contact raw egg before handling ready-to-eat toppings.
5. 5Fold the tamago-style omeletReturn the skillet to medium-low heat with the remaining 1/2 tsp avocado oil. Pour in the eggs, draw the cooked edges inward for 2 minutes.2 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Fold the omelet over itselfFold the omelet over itself and cook for 1 to 2 minutes more, until the center reaches 160°F.2 min · 160°FLook for: The omelet is softly folded with no liquid egg remaining and its center reaches 160°F.Safety: Cook the eggs to 160°F and keep the skillet handle turned inward while folding the omelet.
7. 7Build the rice bowlSlide the folded omelet over the hot spinach rice, then finish with the remaining 1 tbsp sliced scallion and all of the toasted sesame seeds.Look for: The build the rice bowl stage is complete and ready for the next action.Safety: The bowl and rice will be hot; set the serving bowl on a stable heat-safe surface.
8. 8Serve immediatelyServe immediately while the egg is tender and the rice edges are still crisp.Look for: The omelet rests intact over the rice and the scallion and sesame form an even, light finish.