Rice with Eggs and Scallions

Once you learn how to cook the eggs, this is a fine meal, and you will feel virtuous. (Updated August 2022)

Ingredients:
5 eggs
Most of a bunch of scallions, about one cup chopped (* or half an onion)
One cup of uncooked white rice (you can use brown rice too)
3 Tablespoons olive or peanut oil
 Salt
 
Directions:
Get the rice going first. In small pot add 2 cups of water to one cup of rice and a 1/2 teaspoon of salt. Bring to a boil, reduce heat to barely simmer, cover, and cook 20 minutes. Turn off heat and let sit for at least ten minutes. Don't peek at the rice, the steam is important.
Cut the scallions into thin slices for the white parts, and into half inch long slices for the dark green parts. Set aside.
Beat the eggs with 1/2 teaspoon salt. In a large saute pan or wok heat three tablespoons oil until very hot but not smoking. Pour the eggs into the pan. As they puff around the edges, tilt the pan towards you and push the eggs back with a spatula. Continue pushing and tilting until the eggs are just done, the slide them onto a dish, break them up with your spatula and set aside. This method, from Irene Kuo, adds a nice texture to the cooked eggs.
When you are ready, add a tablespoon of oil to the pan, turn heat to medium high, add the scallions, stir a few times, then add the cooked rice. Use your spatula to break the rice up, add the eggs, poke and prod until everything is heated and mixed.
Serve with soy sauce if you like. Kikkoman is very good.
(Update: *Make the dish with half an onion, almost browned, instead of scallions. A deeper flavor, with no need for soy to make it delicious)