Avocado & Egg Brown Rice Bowl

This Japanese-inspired rice bowl is the perfect healthy breakfast or dinner! Piping hot brown rice cooks an egg, making a creamy, risotto-like texture.

Avocado & Egg Brown Rice Bowl

This recipe is inspired by a breakfast rice bowl called Tamago Kake Gohan that we ate over and over again during our trips to Japan. Its name translates to “egg rice,” and that’s basically what it is – a raw egg mixed into piping hot rice. Don’t be scared – the hot rice cooks the egg as you stir it in. The result is the most creamy, delicious bowl of rice you’ve ever had. It’s almost like risotto, but without so much of the stirring!

It’s traditional to top the eggy rice bowl with furikake and Japanese pickles… but of course I topped mine with a bunch of veggie toppings that you can easily find without a trip to a specialty market.

Even though this rice bowl is typically eaten for breakfast, Jack and I like to eat it for dinner. Let’s make it!

Avocado & Egg Brown Rice Bowl Recipe ingredients

Basic rice bowl ingredients:

To make the base of the rice bowl, start with brown rice, eggs, and a splash of tamari.

From there, the simplest way to top the finished bowl is with a sprinkle of sesame seeds, scallions, and sliced nori. If you can’t find nori, just skip it!

To make this breakfast bowl more of a dinner, I added roasted broccolini:

Avocado & Egg Brown Rice Bowl toppings

To make the eggy rice bowl:

1. First, make sure that your rice is freshly cooked and piping hot.

2. Crack the egg over the hot rice.

How to make a brown rice bowl

3. Use chopsticks (or a spoon), to vigorously stir the egg into the rice until the egg becomes cooked and the rice becomes creamy.

4. Stir in a splash of tamari, for seasoning.

Avocado & Egg Brown Rice Bowl

Top your rice bowl!

You can top your rice bowl however you like, this is my basic formula:

  • Typical Japanese toppings: scallions, sesame seeds, and nori
  • A vegetable: roasted broccoli and a few micro greens
  • A pickle: pickled ginger, because it’s easier to find than other Japanese pickles
  • Something rich: I add sliced avocado to my bowl and an extra egg yolk to Jack’s
  • For extra pop: I like to splash a little rice vinegar (or ume vinegar), but that’s optional

Avocado & Egg Brown Rice Bowl

And that’s it! Serve with extra tamari on the side.

If you have extra roasted broccoli, save it for this broccoli quinoa salad. If you’re looking for additional uses for your nori sheets, make these nori wraps, or try homemade sushi – this shiitake maki recipe, or this mango avocado recipe!

5.0 from 2 reviews

Avocado & Egg Brown Rice Bowl

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This Japanese-inspired rice bowl is the perfect healthy breakfast or dinner! Piping hot brown rice cooks an egg, making a creamy, risotto-like texture.
Recipe type: Main dish
Serves: 2
  • Small bunch broccoli or broccolini florets
  • Extra-virgin olive oil, for drizzling
  • 2 to 3 cups (very hot) cooked brown rice
  • 2 eggs
  • splashes of tamari
  • 1 scallions, finely chopped
  • avocado slices
  • sesame seeds, for sprinkling
  • sea salt
optional toppings:
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the sheet with drizzle with olive oil and pinches of salt and pepper. Toss to coat and spread onto the sheet. Roast until tender and browned around the edges, about 15 minutes.
  2. Scoop the cooked brown rice among two bowls. While the rice is piping hot, add 1 egg per bowl along with splashes of tamari, and stir vigorously so that the egg gently cooks as it coats the rice, making the rice a creamy consistency.
  3. Top each bowl with the roasted broccoli, scallions, avocado slices, sesame seeds, and desired additional toppings (nori, pickled ginger, microgreens and/or an extra egg yolk). I like to splash my bowl with a little rice wine vinegar or ume vinegar for extra tang. Serve with tamari on the side, for seasoning.
I like to cook my rice in a rice cooker, or use this stovetop method:

Stovetop Brown Rice: Combine 1 cup rinsed short grain brown rice in a pot with 2 cups water and 1 teaspoon olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.


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Rate this recipe (after making it):  

  1. Shivika

    Thanks for sharing this wonderful recipe! I am definitely going to try this at home.

  2. Monica

    Looks delicious, you make me hungry, love all photos you posted, I’ll try it this weekead. Five stars for you Jeanine!

  3. Alyssa

    How long does it keep ?

  4. Batgirl from batgirl.com

    Thanks for this, I really appreciate Jeanine and Jack.

  5. Emilye

    Thanks for bringing back childhood memories! My father used to make this for us when we were kids. I had pretty much forgotten about it until I saw your post. Time to revisit this dish again. Thank you ~

  6. Cherie

    This is delicious!! Thank you! How does it turn out making it again with leftover rice?

    • Jeanine Donofrio

      I Cherie, I think it could work, just be sure to reheat the rice so that it’s piping hot so that it cooks the egg as you stir.

  7. doug

    thoughts on doing this with cauliflower rice?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.