Snow Pea and Scrambled Egg Rice Bowl

Snow Pea and Scrambled Egg Rice Bowl

Seasonal ingredients scrambled with eggs

Cooking time
20 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)

50 g (about 1-3/4 oz.)


steamed rice

as desired

as needed


200 ml (6-3/4 fl. oz.)

1-1/2 Tbsp

1/2 tsp


  1. Place the thick deep-fried tofu in a colander and pour boiling water over it to remove some oil.  Cut it in half lengthwise, then into pieces 7 to 8 mm (1/4 in.) thick.
  2. Remove the curly end and string from the snow peas.  Boil in salted water and then cut diagonally in half.
  3. Mix together the ingredients for (A).  Add half of (A) to a small pot or frying pan and cook half of (1).  After about 3 minutes has passed, add half of (2).
  4. Whip one of the eggs and pour it all around (3). When soft fried, remove from heat.
  5. Place the rice into two bowls and put (4) on top of one.  Repeat for the remaining ingredients.

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