Breakfast Rice Recipe

Cooked rice: This is the base of the dish and works best if it’s leftover rice that’s a bit dry. Fresh rice can be used but might be a little stickier.

Eggs: Eggs add protein and make the dish filling and fluffy when scrambled.

Soy sauce: A salty sauce that gives the rice a savory flavor and a little color.

Butter: Used to cook the rice and eggs, adding richness and a smooth texture.

Green onion: Adds a fresh, mild onion flavor and a pop of color on top.

One of the coolest moves in this Breakfast Rice Recipe is how you scramble the eggs right in the pan alongside the rice. Here’s a simple way to do it so everything cooks just right and tastes great:

1. After you’ve heated the butter and added the rice, push the rice to one side of the pan. This gives you a clear space to cook the eggs without mixing them in too soon.
2. Crack the eggs into the empty side of the pan. Let them sit for a few seconds until they start to set around the edges.
3. Use a spatula to gently stir and break the eggs into soft pieces. Keep moving them around until they’re fully cooked but still moist.
4. Once the eggs look fluffy and done, mix them together with the rice so all the flavors blend.

Doing it this way makes cooking smoother because the eggs don’t get overcooked or mixed in too early, which can make the dish mushy. Plus, you get those nice little pockets of soft scrambled eggs that taste amazing with the soy sauce and butter.

I remember the first time I tried this, I just cracked the eggs right into the rice and stirred everything together. It ended up a bit clumpy and not as fluffy. Once I started pushing the rice aside and cooking the eggs separately, the texture got so much better. Now, I always do it this way—it’s a little trick that makes a big difference!

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that provides a similar texture and can be used as a healthier alternative.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that mimics the texture of rice and adds a subtle vegetable flavor.

• eggs - Substitute with tofu: Crumbled tofu can be used as a plant-based alternative that provides a similar texture and protein content.

• eggs - Substitute with chia seeds: Chia seeds mixed with water can create a gel-like consistency that acts as a binding agent, suitable for vegan diets.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, making it a good soy-free option.

• butter - Substitute with olive oil: Olive oil provides a healthy fat alternative with a rich flavor.

• butter - Substitute with ghee: Ghee is clarified butter that offers a similar taste but is lactose-free.

• green onion - Substitute with chives: Chives provide a mild onion flavor and can be used as a direct substitute.

• green onion - Substitute with shallots: Finely chopped shallots offer a slightly sweeter and more delicate onion flavor.

• Allow the cooked rice and scrambled eggs mixture to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled breakfast rice into an airtight container. For best results, use a container that fits the amount of rice closely to minimize air exposure.

• If you plan to consume the breakfast rice within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the breakfast rice. Divide it into portion-sized containers or freezer bags. Flatten the bags to save space and ensure even freezing.

• Label the containers or bags with the date to keep track of how long the breakfast rice has been stored.

• When ready to enjoy, reheat the breakfast rice in the microwave or on the stovetop. If microwaving, add a splash of water and cover the container to retain moisture. If using the stovetop, heat on medium with a bit of butter or oil to prevent sticking.

• Garnish with fresh green onion after reheating to revive the flavors and add a touch of freshness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover breakfast rice to the skillet, breaking up any clumps with a spatula.
  4. Stir occasionally and cook until the rice is heated through, about 5-7 minutes.
  5. Optionally, add a splash of soy sauce or a bit more green onion for extra flavor.

• Microwave Method:

  1. Place the leftover breakfast rice in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue to microwave in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover breakfast rice evenly in an oven-safe dish.
  3. Add a splash of water or broth to keep the rice from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the rice is heated through.
  6. Stir halfway through the reheating process to ensure even heating.

• Steamer Method:

  1. Place the leftover breakfast rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl of rice in the steamer basket.
  4. Cover and steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover breakfast rice in an even layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the rice is heated through; if not, continue to air fry in 2-minute intervals until hot.

• Saucepan: A medium-sized pan used to heat the butter and cook the rice and eggs together.

• Spatula: A tool for stirring the rice and scrambling the eggs.

• Measuring cup: Used to measure the cooked rice accurately.

• Tablespoon: Used to measure the soy sauce and butter.

• Knife: For chopping the green onion.

• Cutting board: A surface to safely chop the green onion.

• Serving spoon: For serving the finished breakfast rice.

Prepare ingredients in advance: Chop the green onion and measure out the soy sauce the night before to save time in the morning.

Use leftover rice: Utilize cooked rice from a previous meal to speed up the process.

Cook eggs quickly: Scramble the eggs in a separate pan while heating the butter and rice to save a few minutes.

One-pan method: Use a large enough pan to cook everything together, reducing the need for multiple dishes and cleanup time.