35 Reviews

I hate wasting food, any food, even rice. This was a great way to use it up. Quick, easy, and tasty. I used 1 cup of rice, half a T. of butter and two eggs and it was just the right amount for a good sized serving for me. I topped it off with chopped tomato and onion. Thanks for posting the recipe.

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Lucky in Bayview July 10, 2013

I enjoyed this as a child but as Silver Surfer 3001 had described it. Hot buttered rice with an over easy egg. Instead of the Ketchup though, I grew up using Soy sauce....shoyu. Being Japanese, soy sauce was a stand in for salt, in my house, when eating eggs. I always have to bring a little package of it when I go out for breakfast and "grrrr" if I forget.

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Fireflylover November 12, 2007

I'm in love with this recipe!!!! I love things that are simple and easy to make but taste great!! I added some red chili powder since I love spicy food, onion powder and garlic salt as my spices. I would have added some real sautéed onions but the onion powder sufficed. And my honey used the suggestion of soy sauce instead of salt. I also added pieces of fresh bacon on top to eat with every bite. Delicious!!! This is my new got to recipe for breakfast. A little goes a LONG LONG LONG way and fills you up which is even better. Thanks for this recipe!!

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Tavia T. May 18, 2014

Outstanding! Simple and satisfying, but with some style. The first couple times I made this I stayed with the recipe, just varying the proportions of rice to eggs a little. Six eggs to a cup works for me, but I love omelets, and some people would say my version becomes almost a "rice omelet." Fine with me! You might want to scatter some fresh parsley over it. Make sure all the individual rice kernels are well-coated with hot butter in the pan. (Rockamama's right -- the hot rice "cooks" the eggs.) This morning I added a rounded teaspoon of minced black truffles in oil to the eggs before adding them to the rice. That was a Very Good Idea.

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greginthewoods July 07, 2013

I had some leftover rice to use up, so I decided to try this. I also baked a ham yesterday, so I threw some of that in there. Topped with a little bit of cheese. I only used two eggs mixed with some black pepper. Topped with little drops of sirracha. Pretty good! The scramble was good, but next time, I am gonna try over easy. I can see how this is used as a filler. Ended up making a lot.

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seal angel June 12, 2013

Simple and tasty, great use of left over rice. I added homemade salsa and some shredded cheddar chees and it was a winner - lends itself easily to adaptions for personal preferences.

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Bonnie G #2 December 10, 2013

Made for DH for breakfasts. Can't beat this on a tight budget! He loves it!

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Nikoma June 11, 2013

My Japanese mother would serve us hot rice mixed with a raw egg for breakfast. The scrambled egg "cooks" in the hot rice. She would sprinkle a little soy sauce over each serving. I am 60 years old, and to this day, this dish is still my "go-to" comfort food! My adult children and grandchildren love this dish, too!

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Rockamama December 02, 2012

An excellent recipe with simple steps.

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vriska September 05, 2014

I thought this was just okay. It was very bland. I did not like the texture of the rice with the eggs.

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Homey February 10, 2014
Eggs & Rice