Instructions

1. 1

   Slice perilla leaves into thin strips and beat eggs with a pinch of salt.

2. 2

   Melt butter in a pan and make soft scrambled eggs over low heat; set aside.

3. 3

   In the same pan, heat 1 tbsp perilla oil with green onion for 30 seconds.

4. 4

   Add rice, break up clumps, and drizzle soy sauce along the pan edge; stir-fry 1 more minute.

5. 5

   Turn off heat, then fold in scrambled eggs, perilla leaves, and remaining perilla oil.

6. 6

   Serve in bowls and finish with sesame seeds.

Tips

Nutrition (per serving)