Three ways to turn leftover rice and an egg or two into a meal in about 10 minutes: quick egg fried rice, Japanese tamago kake gohan with raw egg and soy sauce, and a crispy pan-pressed rice bowl topped with a sunny-side egg. Cold, day-old rice gives the best texture for frying.
Estimated nutrition
Per serving
Based on 1 serving
- Calories
- 520 kcal
- Protein
- 18 g
- Carbs
- 70 g
- Fat
- 18 g
- Fiber
- 2 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 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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