4 cups cooked Japanese Rice

¼ cup diced Spanish onion

¼ cup diced carrot

¼ cup thinly sliced green onion

2 eggs

¼ cup Japanese soy sauce


1. In a wok or skillet cook the eggs in 2 tablespoons of oil on medium high heat, scramble eggs while cooking them, then remove and set aside

2. In the same wok add 2 tablespoons oil and cook all the vegetables for 1 minute on medium high heat, lower the heat to medium and add the rice and cooked eggs

3. When ingredients are mixed well add the soy sauce and continue to mix, add salt and pepper and serve.

See more: Lunch, Eggs/Dairy, Japanese, Main, Quick and Easy, Stir Fry

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