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Breakfast for One

Soy Sauce Egg Rice Bowl at 3 Effort Levels

A comforting soy sauce egg rice bowl made with leftover rice and a crispy fried egg — choose your effort level depending on how much time you have. The 1-minute version is as simple as it gets, while the 5- and 10-minute versions layer in extra toppings and a savory soy mustard sauce for a more complete meal.
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Yield: 1 Serving (per variation)
Total Time: 10 minutes

Ingredients
  

Basic Egg Rice Bowl
  • 1 cup steamed rice
  • 1-2 eggs
  • 1-2 tsp soy sauce
  • 1-2 tsp sesame oil
  • Vegetable oil for cooking
Optional Topping
  • Green onion
  • Sesame seeds
  • Seaweed snack
  • Avocado
  • Butter
Optional Soy Mustard Sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp honey or sugar
  • 1 tsp mustard or ½ tsp wasabi
  • ½ tsp rice vinegar

Instructions

1-minute Egg Rice Bowl
  • Cook the egg sunny-side up until the edges are golden and crispy.
  • Place the steamed rice in a bowl, top with the egg, and drizzle with soy sauce and sesame oil. Mix and enjoy.
5-minute Egg Rice Bowl
  • Shred the seaweed and finely chop the green onion. Cook the egg sunny-side up until the edges are golden and crispy.
  • Place the steamed rice in a bowl, add a small piece of butter and let it melt into the rice. Top with the egg, seaweed, and green onion, then drizzle with soy sauce and sesame oil. Mix and enjoy.
10-minute Egg Rice Bowl
  • Mix together all the soy mustard sauce ingredients in a small bowl and set aside.
  • Shred the seaweed, finely chop the green onion, and slice or cube the avocado. Cook the egg sunny-side up until the edges are golden and crispy.
  • Place the steamed rice in a bowl, top with the egg, avocado, seaweed, and green onion, then drizzle with the sauce. Mix and enjoy.

Watch the Recipe

Notes

For the crispiest egg, use medium-high heat and don't move the egg once it hits the pan. The soy mustard sauce makes more than you need for one bowl — keep the rest in the fridge for up to a week.