This one kind of snuck up on me. I was testing green bean roasting times for something else entirely, and the leftover glazed beans ended up on a bowl of rice with some eggs I needed to use up. Turns out that combination is really, really good. Better than it has any right to be for something that takes 25 minutes.
The toaster oven is what makes it work. A full-size oven takes forever to preheat for a tray this small, and the stovetop can’t give you the same blistered, caramelized surface that dry roast heat does. At 425°F in a reliable toaster oven, the green beans go from raw to charred-edged and slightly chewy in under 20 minutes. The sesame-soy glaze caramelizes onto them during that last few minutes of roasting and turns almost lacquer-like. It smells incredible.
The eggs are scrambled low and slow — much slower than most people do it. I know it feels wrong to stand there dragging a spatula for four minutes when you’re hungry, but the texture is so much better. Custardy, barely set, nothing rubbery about them. They land on top of the rice and kind of melt into everything else. The whole bowl ends up a little saucy, a little sticky, a little savory. I’ve made this on a Tuesday night more times than I can count.
You’ll want a small rimmed baking sheet that actually fits your toaster oven rack — a quarter sheet pan is usually the right size. Parchment makes cleanup fast, though for maximum caramelization, I sometimes skip it and just roast directly on the pan. Your call.
Toaster Oven Crispy Sesame Soy Roasted Green Beans with Soft Scrambled Eggs and Rice
Roasted green beans get blistered and caramelized in the toaster oven, tossed in a sticky sesame-soy glaze, and served over rice with soft scrambled eggs. It's a real weeknight dinner, ready in under 30 minutes.
Ingredients
For the green beans
For the eggs and rice
Instructions
Roast the green beans
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Preheat your toaster oven to 425°F on the roast or bake setting. If it runs cool, give it a full 10 minutes to heat up.
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In a bowl, whisk together the sesame oil, soy sauce, honey, rice vinegar, garlic, and red pepper flakes. Add the green beans and toss until they're well coated.
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Spread the green beans in a single layer on a small rimmed baking sheet — don't crowd them or they'll steam instead of roast. You want space between the beans.
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Roast for 14 to 18 minutes, flipping once halfway through, until the beans are blistered in spots and the ends look a little charred. That char is what you're going for.
Make the eggs and serve
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While the beans finish roasting, crack the eggs into a bowl, add the soy sauce, and whisk until fully combined.
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Heat a small nonstick pan over medium-low. Add the oil. Pour in the eggs and cook low and slow, dragging a spatula through them gently. Pull them off the heat when they're just barely set — they'll keep cooking from the residual heat. Soft is the goal, not rubbery.
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Divide the warm rice between two bowls. Top with the roasted green beans, then the scrambled eggs. Scatter sesame seeds and scallions over everything and eat immediately.
Notes
Day-old rice reheats better and doesn't clump — I microwave mine with a damp paper towel on top for about 90 seconds. If your toaster oven has a convection setting, use it; the beans get noticeably crispier. You can swap the green beans for asparagus or broccolini using the same glaze and the same timing. Leftovers (beans and rice only, not the eggs) keep in the fridge for 2 days and reheat well. Make fresh eggs when you're ready to eat again.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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