Spicy Japanese Breakfast Rice Bowl

Instructions:

1. Rinse the rice under cold water until water runs clear. Add rice to a saucepan with 2 cups of water. Bring to boil, then reduce heat to low, cover and cook for 15 minutes. Let it sit for 10 minutes before fluffing with a fork.
2. While the rice is cooking, finely chop the green onions and set aside.
3. In a bowl, whip the eggs until yolk and egg white are fully combined. Heat a non-stick pan over medium heat. Once hot, add sesame oil. Pour the eggs into the pan and cook until they're softly set. Remove from heat.
4. In a small bowl, mix together miso paste, soy sauce, and chili flakes. Taste and adjust seasoning if needed.
5. To serve, divide the cooked rice between two bowls. Top each with half of the scrambled eggs. Drizzle the spicy miso sauce over top, and garnish with green onions. Serve immediately and enjoy.