A method for producing a cooked rice having not only a composite flavor to
be generated when an edible oil, an egg and cooked rice are
simultaneously heated but also an egg flavor which is excellent in
storage stability of the flavor. A mixture in which an egg liquid and an
edible oil are mixed with each other is heated and foamed and, then,
cooked rice is charged in the thus-foamed mixture and, thereafter,
heat-cooked. It is preferable that the above-described mixture is a
mixture in which, after an egg yolk liquid and an edible oil are mixed
with each other, an egg white liquid or a whole egg liquid is further
added. Further, in an egg content in the mixture, it is appropriate that
an egg white component is in the range, based on 100 parts by weight of
an egg yolk component, of from 10 to 200 parts by weight. Further, it is
preferable that charging of the cooked rice is performed at the time a
yield of an egg content deprived of an edible oil content in the mixture
in a foamed state is 60 to 85%.