Breakfast Rice from Japan

Prep time: 10 min
Cook time: 5 min
Servings: 1
Yield: 1 servings
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Description

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

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

Directions

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.
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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