Breakfast Rice

AJI-NO-MOTO® Umami Seasoning


  • 4 tsps. (20ml) Cooking oil
  • 4 pcs. (200g) Eggs, beaten
  • 8 strips (200g) Bacon, chopped
  • 1/2 cup (50g) Carrot, peeled, grated
  • 1/2 cup (50g) Celery stalk, cubed
  • 1 cup (25g) Spring onion, chopped
  • 1/2 cup (70g) Frozen green peas
  • 1 cup (200g) Rice (white or brown), cooked
  • 1 Tbsp. (15ml) Soy sauce
  • 1/2 Tbsp. (7.5g) AJI-NO-MOTO® Umami Seasoning
  • 1 1/2 cups (190g) Potato, boiled, diced
  • 2 cups (200g) Tomato, diced


  1. FRY. In a wok, heat oil. Add eggs and swirl over base to form a thin omelette. Cook until set. Set aside and let cool. Cut into short strips.
  2. SAUTÉ. In the same wok, sauté bacon until light brown. Add carrot and celery stalk. Stir well. Add spring onions, peas, and rice.
  3. SEASON. Add soy sauce and AJI-NO-MOTO®. Mix well.
  4. TOSS. Add egg strips, boiled potatoes, and tomatoes. Toss well.
  5. SERVE. Transfer to a serving platter. Serve and enjoy.

Cooking Tips

If crispy bacon is desired, cook bacon on low heat until it renders fat. Let it cook in its own fat until crispy.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup (200g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Adding a variety of vegetables to your typical fried rice provides a wider range of micronutrients needed by the body.


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