Japanese Scrambled Eggs


1 teaspoon Ty Ling Sesame Oil 

3 Large Eggs 

1/2 teaspoon Soy Sauce 

1 teaspoon Sugar 

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1 cup Cooked White Rice 

1/2 Roasted Nori Sheet, cut into strips

1/2 teaspoon Toasted Sesame Seeds


  1. Crack the eggs into a bowl then add the soy sauce, sugar, salt and black pepper. Whisk well then set aside.
  2. Heat a non-stick skillet over medium heat and add Ty Ling Sesame Oil, then the egg mixture. Using a rubber spatula, stir occasionally to end up with large curds, and so the eggs cook slowly and evenly, about 2 to 3 minutes.
  3. Plate the eggs over cooked rice and top with roasted nori strips and toasted sesame seeds.