Fried Rice and Egg

Fried Rice and Egg

Szechuan pickles and ham in fried rice with egg on top.

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

steamed rice(warm)

300 g (10.5 oz)


40 g (1.4 oz)

40 g (1.4 oz)

1/2 tsp

a dash


1.5 tbsp

1/2 tbsp


  1. Beat eggs, pour in 1 tsp of soy sauce and mix well.
  2. Shred Szechuan pickles, and cut ham into 1 cm (1/2 in) squares. Cut long onion vertically in half, then into 1 cm (1/2 in) wide pieces.
  3. Fry pickles, long onion and rice with 1 tbsp of cooking oil and 1/2 tbsp of sesame seed oil. When it begins to cook, add in ham. Season with 2 tsp of soy sauce, salt and pepper. Arrange on plate.
  4. Heat up 1/2 tbsp of oil in pan, make loose scrambled eggs with (1). Pour on (3) and enjoy.

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