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oven-baked bacon jammy eggs japanese rice bowl

Bacon and Egg Breakfast Rice Bowl

  • Author: Kathleen Higashiyama
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 2 bowls 1x
  • Category: Brunch
  • Cuisine: Japanese
  • Diet: Gluten Free


Bacon and Egg Breakfast Rice Bowl is a savory breakfast dish that consists of yolky soft boiled eggs, sticky Japanese rice, and crispy oven-baked bacon. It's a versatile tasty breakfast that can be made for just a couple of people or a whole family.


  • 6 oz bacon (6 slices)
  • 1 tablespoon brown sugar
  • 4 eggs at room temperature
  • 1 1/2 cup uncooked Japanese short-grain rice
  • 1 3/4 cup water
  • Furikake
  • Salt
  • Black pepper
  • Ketchup
  • Soy sauce



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. Fluff the rice inside the cooker and leave on the "warm" setting until ready to serve.


  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.


Heat the oven to 400°F. Line a baking sheet with foil or parchment paper and place the bacon slices in a row on the sheet. Sprinkle the brown sugar on each slice of bacon. Then cook in the oven for 20 minutes or until brown and crispy. 

5-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 5 minutes.
  3. Remove the eggs from the boiling water and transfer them to a cold bowl of water.  Allow the eggs to chill for 2-3 minutes.
  4. Use a spoon to gently crack the eggs.  Carefully peel off the shell.


Using a rice paddle or spoon, fluff the rice and divide evenly into bowls. Place bacon in each bowl. Then, slice eggs in half lengthwise or leave whole and place them on top of rice.

Then, season each bowl with furikake. salt, and black pepper.  Finally, add a desired amount of ketchup and drizzle with soy sauce. Enjoy immediately.


  • Calories: 964
  • Sugar: 8.9g
  • Sodium: 3163mg
  • Fat: 45g
  • Saturated Fat: 14.6g
  • Carbohydrates: 85.3g
  • Fiber: 1.4g
  • Protein: 50.4g
  • Cholesterol: 421mg

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