The weeknight natto rice skillet.

Egg, scallion and a small spoonful of natto added at the table.

A small invitation

Use the amount of natto that suits your taste. Set out the other ingredients first, then assemble just before eating. The serving controls scale ingredient quantities, not food-safety instructions or cooking times.

Make it your own

Contains egg and soy. Never leave cooked rice at room temperature to dry for this concept. This version uses freshly cooked rice; follow safe cooling and reheating guidance for any alternative.

Here’s how.

1. Have the cooked rice ready to use promptly.
2. Heat oil in a pan. Add beaten eggs and cook thoroughly, then stir through the hot rice and scallions.
3. Continue cooking until the egg mixture reaches 160°F / 71°C; follow FDA egg guidance.
4. Divide between bowls and top with natto prepared according to its package. Serve promptly.