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Shoyu Breakfast Fried Rice and Eggs

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Shoyu Breakfast Fried Rice and Eggs is truly one of my favorite dishes of all time. I could eat it for breakfast, lunch, and dinner, and I always make a whole batch so I have leftovers for an entire weekend. The little crispy cubes of SPAM and bacon add so much flavor and depth to the dish.  If you’ve never cooked with SPAM before, Shoyu Breakfast Fried Rice and Eggs is the recipe to start with!

Breaking Down Shoyu Breakfast Fried Rice

For starters, to make a good batch of fried rice that won’t burn, I recommend using a dutch oven or cast iron pot (see here).  The thick bottom will allow the rice to cook evenly and get crispy without burning.

As always, the better quality the ingredients, the better tasting the dish.  Firstly, for the bacon, I visit the butcher to get thick, flavorful slabs of meat.  Additionally, I use organic vegetables, furikake from Japan, free-range eggs, low-sodium Kikkoman soy sauce, and low-sodium SPAM.  All of the ingredients are cooked in the savory bacon and SPAM fat so each bite is packed full of flavor.

Now, as for the rice, I always use Japanese short-grain rice, or uruchimai.  Japanese rice is sticky and starchy, but not mushy.  As a result, the stickiness and starchiness keeps the rice from drying out.  You can make Japanese sticky rice in a rice cooker (see here) or on a stove top in a thick-bottomed pot (see here).

Finally, when you incorporate all of the ingredients in your dutch oven or thick-bottomed pot, the flavors will meld and create a savory, flavorful dish you’ll want to nosh on for days.


Why is it called “Shoyu Breakfast Fried Rice?”

My mom created Shoyu Breakfast Fried Rice and Eggs when my brother and I were kids, so we were lucky enough to enjoy a bowl (or three) on Saturday mornings.  We would wake up to the crackling of bacon and the smell of shoyu-cooked vegetables, just in time for breakfast.

My brother and I are no strangers to the perfectly yolky 6-minute egg, thanks to our parents, who often served breakfast with soft-boiled eggs.  Egg yolk on rice is one of those simple pleasures in life that just tastes so good.  Above all, the golden, silky yolk from the egg pairs perfectly with the savory fried rice.  Since I know seconds will most definitely be had, I always make a few more eggs ahead of time.

It’s Not a Popularity Contest, but…

I always knew I loved my mom’s Shoyu Breakfast Fried Rice, but I didn’t share the dish with anyone outside of my family until a few years ago.  Since then, I’ve made batches of Shoyu Breakfast Fried Rice and Eggs for sleepovers, potlucks, and dinner with friends, and it is always such a hit!  Your family and friends are guaranteed to love it too.



Breakfast Fried Rice

  • Author: Pasta Ragazza
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 6-8 1x
  • Category: Brunch
  • Cuisine: Japanese


My mom’s Breakfast Fried Rice is the best way to wake up on a Saturday morning.  It’s savory, full of texture, and makes for the most flavorful leftovers.  Top it off with a jammy 6-minute egg and enjoy!



  • 3 cups Japanese short grain rice
  • 12 oz bacon, chopped
  • 1 12 oz can SPAM, cubed
  • 2 cups soy sauce
  • 1 onion, chopped
  • 6 celery ribs, chopped
  • 4 scallions, chopped
  • 3 tbsp furikake
  • 6 eggs, room temperature
  • Cracked black pepper to taste



Rice Cooker

  1. Place the uncooked rice in the rice cooker cooking bowl and rinse with water until the water is clear.
  2. Drain the washing water completely.
  3. Add the fresh water and place the cooking bowl inside the rice cooker.
  4. Follow the rice cooker instructions.
  5. Set the cooked rice aside.


  1. Place the uncooked rice in a cast iron pot or a pot with a thick bottom and rinse with water until the water is clear.
  2. Drain the washing water completely.
  3. Add the fresh water and place the lid on the pot.
  4. Cook the rice on high heat at first.  Once it begins to boil, lower the heat to low-medium.
  5. Cook for 15-20 minutes without removing the lid.
  6. Turn off the heat and allow the rice to steam for an additional 10 minutes.
  7. Set the cooked rice aside.

6-Minute Soft Boiled Eggs

  1. Boil water over medium heat in a large saucepan.
  2. Using a slotted spoon, carefully lower the eggs into the water.  Cook for 6 minutes.
  3. Remove the eggs from the boiling water and transfer them to a cold bowl of water.  Allow them to chill for 2-3 minutes.
  4. Use a spoon to gently crack the eggs.  Carefully peel off the shell.

Breakfast Fried Rice

  1. In a large dutch oven or cast iron pot, cook the bacon on medium heat.  After 5 minutes, add the cubed SPAM and cook for an addition 5 minutes, or until the meats are lightly browned and have crispy edges.
  2. Remove the bacon and SPAM and set side.
  3. Remove half of the excess oil from the pot and set aside.
  4. Add the onion to the pot and cook for 5-7 minutes.
  5. Incorporate the celery and 1/2 cup soy sauce and cook for an additional 5 minutes, or until the celery is tender.
  6. Add in the cooked rice one cup at a time, folding the ingredients into the rice.
  7. Add an additional 1 1/2 cups of soy sauce to the pot and fold the ingredients until all of the rice is evenly coated.
  8. Season with pepper to taste and fold in the bacon, SPAM, scallions, and furikake until the rice is homogenous.
  9. Serve in bowls and top with a soft-boiled egg.

Keywords: fried rice, breakfast fried rice, Japanese, brunch

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