Japanese · PANTRYHOP RECIPE
Cooked-egg rice (tamago kake gohan-inspired)
10 minutes · 2 servings · omnivore
A fully cooked adaptation of tamago kake gohan, which is traditionally made with raw egg.
Ingredients
Check you have the quantities below.
- 2 cups hot cooked Japanese short-grain rice
- 2 large eggs
- 2 tsp soy sauce
- 1/8 tsp salt
- 1 tsp toasted sesame seeds
- 2 tbsp scallions, thinly sliced
- 1 tsp neutral oil
Let’s make it
- Warm the cooked rice until steaming hot throughout and divide between two bowls.
- Heat the oil in a nonstick pan over medium-low heat. Beat the eggs with the salt, pour into the pan and stir for 3–5 minutes until fully set, with no liquid egg remaining.
- Fold the cooked eggs into the rice, season with soy sauce, and top with sesame seeds and scallions. Serve immediately.
For kids, cook the egg separately as a soft scrambled egg and spoon it over the rice.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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