Breakfast Rice from Japan

This breakfast rice recipe combines leftover white or brown rice with scrambled egg and soy sauce for a deliciously crispy and filling breakfast.

breakfastasian-inspired

0

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 1

Nutritional Information

Calories:332 kcal

Carbohydrate:48 g

Cholesterol:186 mg

Fat:10 g

Dietary Fiber:2 g

Protein:12 g

Saturated Fat:2 g

Sodium:674 mg

Sugar:1 g

Unsaturated Fat:0 g

Ingredients

1 teaspoon vegetable oil

1 cup cold cooked rice, or more to taste

1 egg, or more to taste

2 green onions, sliced, or more to taste

2 teaspoons soy sauce, or to taste

Instructions

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

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