Photo: Garlic Chive and Egg Rice Bowl

The eggs lock in all the delicious flavors

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

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300 g (10-1/2 oz.)

1 bunch

50 g (1-3/4 oz.)


as needed


50 ml (1-3/4 fl. oz)

1-1/2 Tbsp

1-1/2 Tbsp

1 Tbsp


  1. Cut the garlic chives into 2 cm (3/4 in.) lengths.
  2. Remove the base from the shimeji mushrooms and break apart into individual stems.
  3. Put (A) and (2) in a 24 cm (9-1/2 in.) diameter frying pan, and simmer for 1 minute covered.
  4. Add (1) and gently simmer while mixing together over medium heat.
    Lightly beat the eggs and pour in half at a time.
    Remove from heat and steam with the lid on.
  5. Place the rice in individual bowls, then put (4) with the cooking liquid on top.
    Top with the nori seaweed and serve.