If you’re using leftover rice, make sure it’s cool and fluffy. If it’s freshly made, let it sit to cool down a bit.

In a bowl, crack the eggs and whisk them together with a pinch of salt and pepper. Heat a pan over medium heat, add a little oil if desired, and pour in the eggs. Scramble them until just cooked, then remove from the pan and set aside.

In the same pan, add a splash of sesame oil and toss in the cooked rice. Stir-fry the rice for a couple of minutes until heated through.

Pour the soy sauce over the rice and add the chopped green onions. Stir it all together until combined.

Fold the scrambled eggs back into the rice mixture. Taste and adjust seasoning with more salt or soy sauce, if needed.

Serve the Easy Egg Rice hot, and if desired, sprinkle with seaweed flakes for that extra flair!