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.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 332 Calories

Ingredients

• 1 teaspoon vegetable oil
• 2 teaspoons soy sauce, or to taste
• 2 green onions, sliced, or more to taste
• 1 cup cold cooked rice, or more to taste
• 1 egg, or more to taste

Recipe 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.