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Breakfast Rice Bowl

Breakfast Rice Bowl Recipe

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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked white rice, chilled
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 2 large eggs
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 scallions, thinly sliced
  • ½ avocado, sliced (optional)
  • Salt and freshly ground black pepper

Method
 

  1. Heat a large nonstick skillet over medium-high heat for about 2 minutes, then add the vegetable oil. Add the rice, spread evenly, and cook without stirring for 3 minutes, until golden. Toss and cook 2 minutes more, then drizzle with sesame oil and soy sauce. Transfer to bowls and wipe out the skillet.
  2. Melt the butter in the same skillet over medium heat. Crack in the eggs and cook 3 to 4 minutes, until the whites are set and the edges are golden. Season with salt and pepper.
  3. Top each bowl of rice with a fried egg, avocado if using, and scallions. Serve immediately.

Notes

If your rice is freshly cooked, spread it on a plate to cool and dry for a few minutes before using; chilled, dry grains crisp best. The egg can be fried to your liking—over easy or sunny side up both work.