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Egg & Rice Bowl with Furikake

Rice topped with eggs, kewpie mayo, sriracha, and furikake – a quick meal when in a hurry. It’s delicious, too!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Jhuls @ The Not So Creative Cook

Ingredients

  • Cooked rice
  • Scrambled eggs
  • Rice vinegar
  • Kewpie Mayo
  • Sriracha
  • Furikake
  • Spring onions optional
  • Seaweed, cut into pieces optional

Instructions

  1. In a bowl, add cooked rice; add rice vinegar and mix (I added 1 tsp of rice vinegar to a 1 cup of cooked rice). Top with your preferred eggs. Then, top the egg with kewpie mayo, sriracha, furikake, spring onions, and seaweed. Enjoy!

Recipe Notes

 

  • You can use sunny side up eggs instead of scrambled egg if that’s what you like.
  • PRO TIP: Add more kewpie mayo and sriracha on top of the spoonful of rice and egg before eating. Yum!!
  • I didn’t put measurements of the ingredients because it depends on you how much you’d like to put.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).