Japanese egg rice rolls

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

For Japanese children, this is beans on toast. It’s a great use for leftover fried or plain rice, but if you do need to cook the rice first, you’ll need two-thirds of a cup of raw rice. The rolls barefacedly use tomato ketchup as a lube. They are ready in no time and eaten with the hands – an after-school no-brainer.


  • 115 ml/ fl oz/scant ½ cup vegetable or soy oil
  • 1


Heat 4 tablespoons of the oil in a frying pan and add the onion. Once translucent, add the carrot and the chicken and cook until the meat is slightly browned.

Add the mushrooms and stir-fry over a medium-high heat until they soften. Season with salt and pepper and remove the mixture from the