Bacon and Scrambled Egg Rice Balls

Leave your comfort zone! Bacon and eggs with rice instead of toast.

Bacon and Scrambled Egg Rice Balls
Photographed by Osamu Enomoto

Recipe by
Junko Takagi




Rice & Noodles



Calorie content is for a piece.

Ingredients (Makes 2)

  • 160 – 200 g cooked rice (warm)
  • 1 piece bacon (15 g)
  • 1 egg
  • Salt, as needed
  • A pinch of pepper
  • 1 tsp vegetable oil



Cut the bacon into strips 5-mm wide. Break the egg into a bowl and beat. Add small amounts of salt and pepper and mix well.



Oil and preheat a frying pan over medium heat. Add the sliced bacon and fry for 1 min. Once the bacon has lightly browned, pour all of the beaten egg into the frying pan. When the egg begins to bubble, lower the heat. Fry the ingredients together for 30 sec, then remove from heat.


Transfer the contents of the frying pan to a bowl, then add the rice. Use a spatula or spoon to gently mix the ingredients together. Prepare a bowl filled with water, a bowl for serving the rice, and salt. Put half of the mixed rice into the rice bowl, then moisten your hand in the bowl of water and sprinkle the desired amount of salt on your moistened palm. Place the rice into your hand and shape it into a rough cylinder. Repeat with the other half.