Breakfast Rice from Japan

Breakfast Rice from Japan

caquilter

"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 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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 love it. I just added fried rice to it. AMAZING!!!!!!!!!!!!

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