Prep Time
10 mins
Servings
2 Servings
Cook Time
8 mins
Difficulty
Easy
A quick, comforting Japanese-style breakfast bowl: fluffy tamago scrambled eggs over warm rice with a sharp, crisp cucumber pickle. Uses ingredients easily found in UK supermarkets and is ready in under 20 minutes.
Ingredients
300g short-grain cooked rice, warm (leftover rice reheats well)
3 large eggs, beaten (use free-range if preferred)
1 tbsp light soy sauce, measured (use tamari for gluten-free)
1 tsp vegetable oil, measured (or 1 tsp butter for extra richness)
100g cucumber, thinly sliced (English cucumber preferred)
1 tbsp rice vinegar, measured
1 tsp granulated sugar, measured
1/2 tsp salt, measured (for quick pickle)
1 tsp sesame oil, measured (adds nutty flavour to pickle)
15g spring onion, finely sliced (green part for garnish)
1 tsp toasted sesame seeds, measured (optional garnish)
Method
Step 1
Prepare the quick pickle: in a small bowl combine rice vinegar, sugar and salt until dissolved. Add the thinly sliced cucumber and 1 tsp sesame oil, toss to coat and leave to sit while you make the eggs.
Step 2
Heat a non-stick frying pan over medium heat and add 1 tsp vegetable oil. Swirl to coat.
Step 3
Beat the eggs with the light soy sauce, then pour into the hot pan. Let them sit for a few seconds, then stir gently with a spatula, folding and moving the mixture to create soft, fluffy curds. Cook until just set but still moist, about 1.5–2 minutes.
Step 4
Warm the cooked rice if needed (microwave for 1–2 minutes or reheat in a saucepan with a splash of water). Divide the rice between two bowls.
Step 5
Top each bowl of rice with the fluffy tamago, drain a little of the cucumber pickle and arrange on the side, then sprinkle with sliced spring onion and toasted sesame seeds.
Step 6
Serve immediately, mixing the egg and pickle into the rice as you eat for a simple, comforting breakfast.
Nutritional Information
Per serving:
Energy - 379kcal
Protein - 14.8g
Carbohydrates - 47.9g
Fat - 13.3g
Fibre - 1g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use warm leftover rice for speed. For gluten-free option use tamari instead of light soy sauce. Adjust sugar in pickle to taste for sweeter or tarter profile.
