Three fast rice-and-egg ideas that are easy to make with everyday ingredients—perfect for a quick breakfast, lunch, or dinner.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 1 serving.5 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- Cooked rice (1–2 cups)
- Eggs (1–3)
- Neutral oil or butter
- Salt and pepper
- Optional add-ins: soy sauce, scallions, garlic, chili crisp, sesame oil, cheese, ketchup, frozen peas/corn
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Instructions
- 1
Option 1: Egg Fried Rice
- 2
Heat oil in a pan, scramble eggs, then add cold cooked rice.
- 3
Season with soy sauce (or salt), pepper, and a few drops of sesame oil if you have it.
- 4
Option 2: Tamago Kake Gohan (Japanese Egg Rice)
- 5
Put *hot* rice in a bowl. Add 1 raw egg (use very fresh/pasteurized if possible).
- 6
Add a splash of soy sauce and mix vigorously until creamy.
- 7
Option 3: Crispy Rice Bowl with Sunny Egg
- 8
Press rice into a hot oiled pan and cook until a golden crust forms.
- 9
Top with a sunny-side or over-easy egg; season with salt/pepper (chili crisp or ketchup works great too).
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