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Breakfast Rice from Japan

Rated as 4.85 out of 5 Stars

"Healthy and quick breakfast I learned from friends in Tokyo. Use chilled white or brown rice. Adjust ingredients for your hunger needs and enjoy!"
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15 m servings 332
Original recipe yields 1 servings (1 serving)


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  1. Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 332 calories; 10 47.9 11.8 186 674 Full nutrition

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Read all reviews 15
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I am the submitter. Make sure your rice is cold - leftover from evening before kept in frig is perfect.

Tasted so delicious! Nice morning meal.

So easy and yummy! I used mainly sesame oil in the pan. Delicious!

i made it for dinner adding mushrooms and left over steak sliced thin and a dash of franks hotsauce. awesome thank you.

A nice way to use up leftover rice, quick and easy too. This has a very mild flavor, a pretty nice way to start the day.

I made this for my boyfriend with some leftover lemon pepper chicken we had and he loved it thank you so much

Threw a dash of sesame oil in there and topped with sesame seeds. Was delicious!!

I have been making a version of this rice for a few years and its just a simple easy delicious breakfast. Letting the rice get a tad crispy is better than frying the eggs first as I was making u...

Drizzled some sesame oil in whilst it was cooking - tasted fantastic