Japanese Rice And Eggs
"A simple home cooked breakfast they said Velveeta was optional so I'm guessing not everyone uses it"
Original is 1 serving
Ingredients
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- Eggs:
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- Garnish:
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Nutritional
- Serving Size: 1 (396.3 g)
- Calories 638.6
- Total Fat - 25.9 g
- Saturated Fat - 14.7 g
- Cholesterol - 93.3 mg
- Sodium - 2319.8 mg
- Total Carbohydrate - 54.1 g
- Dietary Fiber - 2.1 g
- Sugars - 11.9 g
- Protein - 45.4 g
- Calcium - 1045.5 mg
- Iron - 1.3 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Spray a skillet with Pam or cooking spray.
Step 2
In a bowl, mix together the cooked rice, ketchup, ham, and Velveeta cheese.
Step 3
You can add the cheese last if desired.
Step 4
Cook the mixture over very low heat for 9 minutes until the rice is hot. Towards the end of cooking, add the chopped Velveeta cheese.
Step 5
In a separate skillet, spray with Pam or cooking spray.
Step 6
Mix the beaten eggs with salt and pepper to taste.
Step 7
Let the eggs cook in a circular shape.
Step 8
Once set, flip the eggs over into a half-moon shape.
Step 9
Plate the cooked rice.
Step 10
Place the cooked eggs over the rice.
Step 11
Drizzle a thin stream of ketchup over the top.
Step 12
Sprinkle minced parsley over the dish.
Step 13
Season to taste.
Tips
No special items needed.
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