Breakfast Rice from Japan

This breakfast rice recipe is quick to make and delicious. I learned it from friends in Tokyo. You can use chilled white or brown rice. Adjust the amount of ingredients for your hunger needs!

Calories

153

Carbohydrates

44g

Protein

26g

Potassium

264mg

Fiber

2g

Sugar

13g

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

Direction

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.
Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top and season with soy sauce.