Step 1

Transfer contents of instant noodles cup (dried noodles plus all seasonings and mix-ins) to a zipper-lock bag or mixing bowl. Crush noodles well into roughly rice-size pieces, but don't obsess about it.

Step 2

Return crushed noodles and seasonings to cup.

Step 3

Add just enough boiling water to wet contents of cup but no more than that. Cover and let stand while you continue with the recipe.

Step 4

In a large nonstick skillet, wok, cast iron, or carbon steel pan, heat oil over high heat until shimmering. Add egg and cook, stirring, until just scrambled.

Step 5

Add rice and cook, stirring constantly and breaking up any small lumps, until heated through and glazed in the oil, about 2 minutes.

Step 6

Add soaked ramen along with any liquid and cook, stirring and tossing constantly, until excess moisture has cooked off and rice and noodles are lightly golden and toasted, 3 to 4 minutes. Season with salt.

Step 7

Transfer to a serving platter or pack into a heatproof bowl, then invert bowl on a plate to make a compact mound of rice.

Step 8

If a heartier meal is desired, you can whip up a 4-egg omelette following the instructions in our omurice recipe and unfurl it on top of the mound of rice; top with ketchup and anything else you want (nori flakes are shown here) before serving.