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How many ways can you cook eggs and rice? [Moved from General Topics]

Cynsa Jul 20, 2006 05:07 AM

omuraisu (rice omelette)
tamago gohan
huevos con arroz (scrambled or fried)
garlic fried rice with fried eggs

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  1. Sarah RE: Cynsa Jul 20, 2006 05:21 AM

    Oyako donburi, "oyster purse" eggs w/rice ...

    1. kerwintoronto RE: Cynsa Jul 20, 2006 05:28 AM

      Tamago sushi count?

      mmmmhhh tamago gohan...used to make that as a kid (chinese version) but added soya and a dollop of oyster sauce.

      1. applehome RE: Cynsa Jul 20, 2006 05:32 AM

        By tamago gohan I presume you mean just a sunny-side up fried egg (medame) on rice - our standard breakfast. An alternative would be chahan - fried rice, which almost always has egg in it (each grain should be evenly coated with egg to be perfectly done - according to Tsuji). Our quick version just uses frozen peas and carrots and dried shiitake, (I've been using the pre-sliced and dried stuff, which reconstitutes quickly) - and lots of butter - and the egg, of course.

        My wife makes rice patties for breakfast, which she says her grandma made. Just leftover rice and egg beaten and squished onto the pan, flipped once. She eats it with lots of tabasco. They're from Oklahoma, but her grandma was from New Jersey, so who knows where this comes from. She does this with pilaf, "spanish" rice, mexican rice... whatever we happen to have made the night before.

        8 Replies
        1. re: applehome
          kerwintoronto RE: applehome Jul 20, 2006 05:36 AM

          I was referring to a raw egg on rice (hot?) with soya sauce. I didn't find out it was tamago gohan until I hit university.

          Is this incorrect? I thought the softly cooked eggs were the alternative on the raw version.

          1. re: kerwintoronto
            applehome RE: kerwintoronto Jul 20, 2006 06:00 AM

            You're probably right - my family always referred to the cooked egg version as medame - wouldn't even bother saying gohan although that was implied.

            1. re: kerwintoronto
              Cynsa RE: kerwintoronto Jul 20, 2006 06:05 AM

              this is how I made Tamago Gohan as a kid: beat one raw egg in chawan (rice bowl), add a splash of shoyu (soy sauce), and a dash of salt, hot rice and mix together...top with nori or furikake. I like it goopy-soupy. More egg than rice.
              How do you make it?

              1. re: Cynsa
                kerwintoronto RE: Cynsa Jul 20, 2006 06:13 AM

                Pretty close.

                Bowl of rice (or heap on a plate) with small well in the middle (like making pasta dough).Break room temperature egg into well. Splash of soya sauce (chinese light, sometime I use shoyu now) and mix. Sometimes I added a dollop of oyster sauce before mixing. It was pretty goopy at times depending on the temp of the egg and the rice. Usually did something around 2 cups cooked rice to 1 egg (not that I really measured it).

                Mostly had it when I didn't like the dishes for dinner and ended up with this and vegetables for dinner.

                1. re: Cynsa
                  OCAnn RE: Cynsa Jul 20, 2006 06:01 PM

                  I make mine like that sans salt (rice + raw egg + soy sauce) and sometimes add aonori or ajinori, also more egg than rice.

                  When I'm feeling 'local' I'll add some fried spam & cook the egg.

                  1. re: OCAnn
                    kerwintoronto RE: OCAnn Jul 20, 2006 09:52 PM

                    Mmmmmm, fried spam.

              2. re: applehome
                paulj RE: applehome Jul 20, 2006 04:10 PM

                In Spanish, a fried egg on rice is 'huevo montado a caballo' - egg on horse back. The fancier version includes 'lomo' or 'bisteck'. In this link (by a Panamanian cook) the poster associates it with her dad's cooking. I associate with a budget meal in a small South American town.


                1. re: paulj
                  paulj RE: paulj Jul 20, 2006 06:10 PM

                  If you don't read Spanish, here's a summary of the 'cookingdiva's fancy version of huevo montado.
                  - make a sweet sour relish of red and yellow bell pepper
                  - cook rice, and form into cakes (mold in a 1 cup measuring cup)
                  - chill the rice cakes for 15min; then fry till golden
                  - fry bacon in the same pan
                  - fry eggs
                  - serve with eggs on top of the rice cakes, with bacon and relish on the side.


              3. k
                Karen_Schaffer RE: Cynsa Jul 20, 2006 05:33 AM

                Rice pudding! (Though that probably wasn't what you had in mind)
                Rice loaf (à la Meta Given, a childhood fave, especially with mushroom sauce)

                1 Reply
                1. re: Karen_Schaffer
                  Cynsa RE: Karen_Schaffer Jul 20, 2006 06:07 AM

                  Absolutely! Rice Pudding! Brilliant!

                2. l
                  Louise RE: Cynsa Jul 20, 2006 03:58 PM

                  An eggs benedict variant--risotto cakes with a poached egg.

                  1. MMRuth RE: Cynsa Jul 20, 2006 05:54 PM

                    I believe there is a Middle Eastern recipe that is a rice "cake" (made in a large pot) with boiled eggs layered in between the rice.

                    1. Gooseberry RE: Cynsa Jul 20, 2006 08:33 PM

                      1. Tacheen. Persian dish consisting of cooked rice, saffron, lemon juice, yoghurt and egg, baked in a dish, then cut into squares. Crispy, eggy, addictive.

                      2. Arancini. Risotto rice balls, filled with cheese, fried. Although it doesn't need egg to bind, I sometimes dip it in egg then bread crumbs. Doesn't really count, I know, but hey.

                      3. Cook rice, add egg, stir over stove to gently cook the egg. Doesn't have a name, but is the nutritious comfort food solution to an upset tummy.

                      1. kerwintoronto RE: Cynsa Jul 20, 2006 09:54 PM

                        There is congee with egg. (chinese rice porridge)

                        Plain congee with preserved duck eggs or salt eggs

                        I've also just done egg drop style into congee.

                        1. l
                          Louise RE: Cynsa Jul 20, 2006 10:57 PM

                          Avoglemono, Greek soup of rice, egg, and lemon.

                          1. mrsmegawatt RE: Cynsa Jul 22, 2006 04:07 PM

                            hmmm...I do fried rice like my bachan used to make. Saute bacon, add diced weiners, drain most of grease...add leftover cold rice and fry. Crack an egg over the top and mix. cook until egg sets, salt and pepper. Comfort food. Still to this day, reminds me of my bachan when I fix it.

                            1. Betty RE: Cynsa Jul 22, 2006 04:10 PM

                              Rice and scrambled eggs and a little salsa rolled up in a tortilla.

                              1. free sample addict aka Tracy L RE: Cynsa Jul 22, 2006 06:01 PM

                                I don't remember the name of the dish but a friend of mine makes an app that has cooked rice, egg and gorganzola, she puts it in a mold, like a non ridged bundt pan, bakes it then serves it at room temp.

                                Moco Loco: fried egg, a grilled beef patty and gravy iver rice.

                                I think a lot of cultures use egg over rice because it is staple of many diets. The same goes for eggs.

                                1. Scrapironchef RE: Cynsa Jul 22, 2006 07:31 PM

                                  Hawaiin Royale - Cha shiu, portuguese sausage, chunks of red and green onion, and garlic in an open face omelet over a plate of rice. A shot of shoyu and tabasco over the top an you won't be hungry for days.

                                  1. j
                                    JudiAU RE: Cynsa Jul 22, 2006 09:19 PM

                                    We make a goat stew with charred, roasted chilis. We serve it with garlic toast or boiled rice and a poached egg.

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