Chicken Soboro and Scrambled Egg Rice Bowl with Vegetable Soup

Today’s Little Story

Today’s breakfast.

Today, I made a two-color rice bowl with chicken soboro (seasoned ground chicken) and scrambled egg, served with vegetable soup.

Since it takes time to make everything from scratch in the morning, I prepared most of it the night before.

While chatting with the kids about what happened during the day, I made the chicken soboro and scrambled egg in the kitchen.

I also cut the vegetables for the soup and put them into a pot, then added the consommé soup mix.
I left it ready in the refrigerator, so all I had to do in the morning was add water and heat it up.

So in the morning, while the soup was heating, I warmed up the chicken soboro and scrambled egg in the microwave, then placed them on top of a bowl of rice.

Thanks to the solid prep I did the night before, breakfast was ready super quickly in the morning.

Actually, today’s original menu was supposed to be Japanese-style chicken patties made with ground chicken, scrambled eggs, and boiled komatsuna greens (Japanese mustard spinach).

So why did it turn into this menu?

Last night, while talking with the kids, I thought, “Okay, time to prepare tomorrow’s breakfast,” and took out the ground chicken to start prepping the Japanese-style chicken patties.

Then my daughter said:

“Oh, I’m going to school early tomorrow to study for a test.”

Come on, my dear daughter.
That’s the kind of thing you should tell me a little earlier.

But hey, I’m glad she’s motivated!

And that’s how today’s quick breakfast menu was decided at the last minute.

Everyone finished it all.

Eat well in the morning, and have a great day!