Name: Quick Breakfast Rice Bowl
Ingredients: 2 cups Cooked Rice: Chilled, leftover long-grain white or jasmine rice works best. Using cold rice is the secret to preventing it from getting mushy and ensuring each grain is perfectly defined when reheated.; 1 cup Diced Ham: A good quality cooked ham, diced into small, bite-sized cubes. This adds a wonderful savory and slightly salty flavor that is the heart of the bowl.; 2 large Eggs: Fresh, high-quality eggs will give you the best flavor and a rich, golden yolk.; 1 tablespoon Soy Sauce (or Tamari): A low-sodium version is recommended to control the saltiness. This provides the foundational umami flavor for the dish.; 1 teaspoon Sesame Oil: Toasted sesame oil is preferred for its deep, nutty, and aromatic flavor that elevates the entire dish.; 2 tablespoons Neutral Oil: Such as canola, vegetable, or avocado oil, divided. This is for cooking the ham and the eggs.; 2 Green Onions (Scallions): Thinly sliced, with the white and green parts separated. The whites are cooked for a mild onion flavor, while the greens are used as a fresh, pungent garnish.; Optional Pinch of Black Pepper: Freshly ground, to taste.

Ingredients

Scale

2 cups Cooked Rice: Chilled, leftover long-grain white or jasmine rice works best. Using cold rice is the secret to preventing it from getting mushy and ensuring each grain is perfectly defined when reheated.
1 cup Diced Ham: A good quality cooked ham, diced into small, bite-sized cubes. This adds a wonderful savory and slightly salty flavor that is the heart of the bowl.
2 large Eggs: Fresh, high-quality eggs will give you the best flavor and a rich, golden yolk.
1 tablespoon Soy Sauce (or Tamari): A low-sodium version is recommended to control the saltiness. This provides the foundational umami flavor for the dish.
1 teaspoon Sesame Oil: Toasted sesame oil is preferred for its deep, nutty, and aromatic flavor that elevates the entire dish.
2 tablespoons Neutral Oil: Such as canola, vegetable, or avocado oil, divided. This is for cooking the ham and the eggs.
2 Green Onions (Scallions): Thinly sliced, with the white and green parts separated. The whites are cooked for a mild onion flavor, while the greens are used as a fresh, pungent garnish.
Optional Pinch of Black Pepper: Freshly ground, to taste.

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Instructions

Prepare Your Station: Before you turn on the heat, get all your ingredients ready. Dice the ham, slice the green onions (separating whites and greens), and have your rice, soy sauce, and oils within arm’s reach. The cooking process is very fast, so having everything prepared is key.
Warm the Ham and Aromatics: Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil. Once the oil shimmers, add the diced ham and the white parts of the green onions. Sauté for 2-3 minutes, until the ham begins to brown and crisp up slightly at the edges. This step renders some of the fat from the ham and infuses the oil with a delicious, savory flavor.
Fry the Rice: Add the chilled leftover rice to the skillet with the ham. Use a spatula to break up any large clumps. Stir-fry for 3-4 minutes, ensuring the rice is thoroughly heated through and lightly toasted. You should hear a light crackling sound.
Season the Bowl’s Base: Drizzle the soy sauce and sesame oil over the rice. Stir continuously to combine everything evenly, ensuring every grain of rice is coated in the sauce. Cook for another minute until the sauce is absorbed. Turn off the heat and divide the rice and ham mixture between two serving bowls.
Cook the Eggs: Wipe the skillet clean or use a separate small non-stick pan. Place it over medium heat and add the remaining 1 tablespoon of neutral oil. Once hot, carefully crack the two eggs into the pan. Cook them to your preference. For a classic breakfast rice bowl, a sunny-side-up or over-easy egg is perfect, as the runny yolk will mix with the rice to create a rich, creamy sauce. Cook for 2-3 minutes, or until the whites are set but the yolk is still liquid. Season lightly with black pepper.
Assemble and Garnish: Carefully place one cooked egg on top of the rice in each bowl. Garnish generously with the reserved green parts of the sliced green onions. Serve immediately while hot.

Nutrition

Serving Size: one normal portion
Calories: 550
Sodium: 800mg
Fat: 20g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g