Rice and Eggs

This is an old standby I’ve eaten once a week for years and I’m  still not tired of it. It has an Asian flavor to it. It’s quick and easy and sends you into your day with great energy.


2 cup portion

4 cup portion

Precooked short grain brown rice

1 2/3 cups

3 1/3 cups

Sesame seeds (unhulled, raw)

1/3 cup

2/3 cup

Eggs (over easy or scrambled) 2 per serving

Ground or powdered Kelp

Tamari or soy sauce

Butter (to fry eggs in)

Cooking oil (we use canola oil or peanut oil)


Add enough cooking oil to cover the bottom of a skillet. Add sesame seeds and cook on medium heat until toasted. (Watch them carefully or they’ll burn!) When the seeds are a golden brown, turn up the heat to medium high and refry the rice, stirring constantly with a spatula until the mixture is hot and well mixed. Dish into bowls.

While the pan is still hot, scrape it clean with the spatula and cook the eggs in butter. They’re best cooked over-easy, but kids love them scrambled. When the eggs are done immediately put them on top of the rice and sesame seeds.

Sprinkle kelp liberally over the eggs until they look like they’ve been heavily peppered. Then randomly splash the top of everything with tamari or soy sauce.