Perfect Scrambled Eggs with Rilakkuma

Cook White Rice (1 cup) using Water (2 cups) and Soy Sauce (1 Tbsp) before cooking. It will give you perfect color for Rilakkuma's brownness. I used a pot this time but you can use a steamer instead.

Create the facial features while waiting for the rice to be cooked. Cut a thin slice of Cheese (1 slice), then make a round shape with a knife, or a cookie cutter for the mouth. For the ears, I used a thin slice of Carrot (1 slice) to make two semicircle shapes. For the eyes and lips, I used a puncher for the Dried Seaweed (1 sheet), but you can also use scissors.

Check the color of the cooked rice. When the rice is cooked, it should look like this. If you'd like it more brown, add a bit more sauce and mix well.

Use plastic wrap to make rice balls. Your rice balls will be so much tighter than using your own hands. Then build the Rlakkuma body parts together.

Beat the Eggland's Best Classic Eggs (3) well and add a Salt (1 pinch) and mix again. Low heat the pan, wait, and then drop Butter (1 Tbsp) and spread it on the pan. Wait until the butter becomes white-ish and bubbly. Add the eggs and wait. Slowly scrape the eggs to the center with a spatula.

Keep doing this until the egg is cooked, and pour onto Rilakkuma, like a blanket. Garnish with Ground Black Pepper (to taste), serve, and enjoy!