Breakfast Rice from Japan Recipe

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

I almost always use short-grain sushi rice - i like my rice salty and sticky. As an easy meal, I cook sesame oil and an egg in the same pot as the sushi rice (yes, I have a rice cooker) and put it into a chawan bowl. Because I still can't stand the texture of/master TKG (Tamago Kake Gohan) even though raw eggs never made me sick. My favorite toppings are Norigoma/Tarako Furikake (rice sprinkles), butter, and Everything Bagel Seasoning.

I love rice. This is good when you want savory -- and when I want sweet, I pour milk and cinnamon sugar over my leftover cold rice and heat it up. Also yummy!

Mixed in some diced onion, red pepper and garlic - that was fried in toasted sesame oil - to the rice&egg mixture. Stirred in soy sauce with a little Sriracha - Yummm. Next time maybe I'll add in some seasoned rice vinegar to either the onion/pepper mix, or at the end.

Simple, quick, and delicious! I am enjoying it right now in my favorite rice bowl with chopsticks. The snipped scallions add just the right note. I added 1/3 cup of frozen peas in order to have veg or fruit in each meal, and also to increase the protein. ( I didn’t add crumbled nori or Furikake , but I think it might be nice.)

My great grandmother who lived to 103 made this for my mother, who made this for my family, and now my children make it for their children. We called it rice omelette, and instead of scallions, we used dried minced onion and parsley in the scrambled egg and rice mixture, then ate it with ketchup.

This is my go-to breakfast when I have leftover rice, and I have made this for decades. However, the only difference is that I use Maggi Seasoning instead of soy sauce.

I've made this many times and consider it to be an excellent cure for hangovers (don't judge). I prefer to cook the eggs slightly over-easy and then break the yoke on top of the rice. The green onions and soy sauce take it to the next level.

I love the texture of fried rice. It's got some bite and tiny crunch to it while still being tender. This is a great way to use that leftover rice! I didn't know if it was supposed to get brown when the bottom got crispy or not, so I cooked mine for 5 minutes and it still wasn't browning, but it was starting to get crispy. 1 egg was almost too much egg for the rice, but it was a large egg. I liked the soy flavor on this a lot. I did not like the green onion taste, so I'd skip it next time. I could see adding some fried spam, ham, or bacon to this. I grew up eating breakfast rice with butter and sugar on it, so this savory rice was a nice change and I really liked it.

Very tasty and easy to make. I add left over cooked bacon crumbles to this for a nice change.

I always make more rice than I need, so usually have it in the fridge. This is a breakfast staple for me. The basics are the rice and egg, but I add all kinds of things… bacon, bits of leftover ham or chicken, bell pepper, onion, etc.

No

I added some chopped asparagus and chopped ham. Quick and easy breakfast.

Simple to assemble and tasty to eat!

It does mention to "cook the rice" adding to the pan. I put the rice in the pan BEFORE cooking the rice. Wasted food *update - thank you for editing the recipe to cook the rice before enter the pan. Makes a huge difference

Perfect! I am a Chinese food addict and I consider this a great recipe. Texture was just right, flavor was good, and the recipe was easy to follow. I can imagine adding diced meats and veggies like diced onions to make it for dinner rather than breakfast. However, I did just have this recipe for dinner with no changes. It worked!

Even my picky teen loved it.

I have had this made by a coworker many years ago and it’s delicious and simple. The good thing is you can make it your own and add whatever you want. ( to those questioning the recipe….a recipe is how one person likes it. You make it your way then it becomes your recipe!)💜

I was goi8ng to make scrambled eggs for breakfast anyway and I had cottage cheese in the fridge too so thought I'd give it a shot. Stuck to the recipe although I did change the method a tiny bit. U beat the heck out of the eggs and cottage cheese mixture to make sure there were no large lumps, then I added the pepper and chives. I only had dried chives which I always add to my eggs anyway. The texture was okay but definitely NOT creamy. Years ago Alton brown said never to put milk or milk product in your scrambled eggs so I never do. The taste was okay, but I can say I'll never make again.

I would definitely add either fresh or canned bean sprouts. That’s the fried rice I grew up on.