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Breakfast Rice from Japan


"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 cals
Original recipe yields 1 servings (1 serving)

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  • Prep

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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.


  • 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 g fat; 47.9 g carbohydrates; 11.8 g protein; 186 mg cholesterol; 674 mg sodium. Full nutrition

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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 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.

Great quick breakfast meal. A good option when gave a few minutes in the morning and you don't feel like eating something super sweet.