Niratama Donburi (Egg and Chive Over Rice) | Easy Japanese Recipes at

Niratama Donburi

Course: Main Course
Cuisine: Japanese
Keyword: donburi, fluffy egg
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Author: Nami
Start your week with this delicious Japanese comfort rice dish, Niratama donburi. Soft fluffy egg stir fry with Chinese chive served over white rice.  Easy & fuss-free!


  • 3 large eggs
  • 1 tsp sake
  • ½ tsp soy sauce
  • ¼ tsp salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 2 Tbsp neutral flavor oil (vegetable, canola, etc) (See Notes)
  • 1.5 oz garlic chives (Chinese chives or Nira) (1.5 oz = 43 g) (rinsed and pat dry)
  • 2 cups cooked Japanese short grain rice


  1. Gather all the ingredients.

    Niratama Ingredients
  2. Combine eggs, sake, soy sauce, salt, and black pepper in the medium bowl and mix (but do not over mix).
    Niratama 1
  3. Cut the garlic chives into 2” (5 cm) pieces.
    Niratama 2
  4. Heat 1/2 Tbsp. oil in a wok over high heat and cook the bottom white part of garlic chives until wilted. Then add the green part and quickly stir fry.
    Niratama 3
  5. Transfer the garlic chives into the bowl with the egg mixture.
    Niratama 4
  6. Heat the remaining oil into the wok over high heat. When the wok is hot (smoke is coming off the wok), add the egg and garlic chive mixture into the wok. The egg mixture will get fluffy around the edges. Mix the center of the egg mixture and gently fold.
    Niratama 5
  7. When the egg is almost cooked, put rice in a serving plate/bowl and transfer the egg with garlic chives over the rice.

Recipe Notes

I understand you want to use less oil as much as possible for healthy diet, but you will need enough oil to make the egg "fluffy". When the egg is added to the hot oil, egg immediately fluff up. Without oil, it may stick to the wok/pan. Please test how much oil is necessary for this dish as it depends on your cookware.

Speaking of cookware, stainless steel wok/pan is recommended to use for this recipe as it is required to cook on high heat. Non-stick woks/pans are designed to use on low/medium-low heat only.

If you add meat/seafood, cook it first and transfer to a plate. Put back into the wok/pan when you cook the egg and combine well.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.