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Poke Scrambled Eggs

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A savory Hawaiian-inspired twist on scrambled eggs, combining fluffy eggs with fresh poke-style flavors for a quick and satisfying meal.

Ingredients

  • 4 large eggs
  • 1/2 cup cooked rice
  • 1/2 cup diced ahi tuna (sushi-grade)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon green onions, sliced
  • 1 teaspoon sesame seeds
  • 1 tablespoon mayonnaise
  • 1 teaspoon sriracha (optional)
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste

Instructions

  1. In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
  2. Heat olive oil or butter in a nonstick pan over medium-low heat.
  3. Pour in the eggs and gently scramble, stirring slowly until just set and still soft. Remove from heat.
  4. In a separate bowl, mix diced tuna with soy sauce, sesame oil, green onions, sesame seeds, mayonnaise, and sriracha if using.
  5. Warm the cooked rice and place it in a serving bowl.
  6. Top the rice with scrambled eggs, then add the poke mixture on top.
  7. Garnish with additional green onions or sesame seeds if desired and serve immediately.

Notes

  • Use only sushi-grade tuna for safety when consuming raw fish.
  • Substitute tuna with cooked salmon or tofu for variation.
  • Adjust sriracha to control spice level.
  • Best served fresh; avoid storing assembled dish for long periods.

Nutrition

Find it online: https://yumfamilyrecipes.com/poke-scrambled-eggs/