Quick and Nutritious Egg and Seaweed Rice Bowl

Egg and Seaweed Rice Bowl Recipe

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A traditional Japanese rice bowl is a simple yet satisfying dish. And this combination is one of the best! So here is my egg and seaweed rice bowl recipe.

It’s a great option for a quick meal, packed with flavor and essential nutrients.

The recipe is easy to follow and can be customized with additional toppings like sesame seeds or green onions to enhance the flavor.

Quick and Nutritious Egg and Seaweed Rice Bowl

This rice bowl features steamed rice topped with scrambled eggs and seasoned seaweed, creating a delicious and nutritious meal. The recipe takes about 20 minutes from start to finish and serves 2 people.

Ingredients

  • 2 cups cooked rice
  • 2 large eggs
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 cup dried seaweed (nori or wakame), shredded
  • 1 tablespoon chopped green onions (optional)
  • Sesame seeds for garnish (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the Rice: If not using leftover rice, cook the rice according to package instructions and keep warm.
  2. Scramble the Eggs: In a bowl, whisk the eggs with soy sauce, salt, and pepper. Heat a non-stick skillet over medium heat, add sesame oil, and pour in the egg mixture. Stir gently until the eggs are just set.
  3. Assemble the Bowl: In serving bowls, place a portion of warm rice. Top with scrambled eggs and sprinkle shredded seaweed over the top.
  4. Garnish: Add chopped green onions and sesame seeds if desired. Serve immediately.

Cook and Prep Times

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Nutrition Information

  • Servings: 2 bowls
  • Calories: 320kcal
  • Fat: 14g
  • Protein: 12g
  • Carbohydrates: 40g

This recipe is part of my 45 Delicious and Easy Japanese Recipes. Just click that link to see all the amazing options!

Jeff Campbell
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