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Breakfast Rice from Japan

Rated as 4.86 out of 5 Stars
7

"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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Ingredients

15 m servings 332
Original recipe yields 1 servings (1 serving)

Directions

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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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


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

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Reviews

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

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 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...

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

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

Easy and versatile. I had no green onions or soy sauce. So I chopped some sweet onion and added it to the chilled rice. After looking for some soy sauce, I decided to just try it plain and it wa...

Sometimes you need a ridiculously easy recipe to convince you to try... this recipe was that for me. Skipped the green onions because I didn't have any on hand, and used 2 eggs to increase the p...

fresh and simple! yum!

Great breakfast. My group like to add bacon or sausage, vegetables and heavier on the eggs. Cold rice is better.