Egg & Rice Breakfast Skillet

Egg & Rice Breakfast Skillet

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Whether making for one or a crowd, this simple method works for almost any leftover rice dish!


  • 1 tablespoon oil
  • 1/2 to 1 cup cooked rice per person
  • 1 to 2 eggs per person
  • condiments of choice


Add oil to a heavy bottomed skillet and heat to medium-high. Add rice (add a little water if dry) and place a lid on the skillet while the rice heats, about five minutes.

Remove lid, make a well in the rice for each serving of egg (one or two eggs per person) and crack egg into well. Reduce heat to medium. cover again and cook for four to seven minutes until egg is cooked to your liking.

Pay attention to the smell of the rice.
A little toasting on the bottom of the skillet is wonderful but if you detect any burning, move the skillet off heat for a minute, then continue to cook at a lower heat level.

Garnish as desired.