Save The rice needs to be cold and day-old to get that serious crunch in the skillet I learned this after too many attempts with warm sticky rice that refused to crisp up no matter how long I let it sputter in the pan.
My roommate walked in while I was pressing rice into the skillet and asked if I was making fried rice again but when she tasted the finished bowl with that golden crust and broken yolk she admitted this hit different than my usual throw-together version.
Ingredients
- 2 cups cooked white or jasmine rice preferably dayold and cold The grains need time to dry out in the refrigerator so they separate and crisp instead of turning into a gummy mass
- 2 large eggs Room temperature eggs will fry more evenly and give you better control over that runny yolk texture
- 1 small carrot julienned The matchstick cut gives you crunch without adding too much raw carrot flavor
- 1 small cucumber thinly sliced English or Persian cucumbers work best since they have fewer seeds and stay snappy
- 2 scallions sliced Use both the white and green parts for different layers of sharp onion flavor
- 1 tablespoon toasted sesame seeds Toast them in a dry pan for 2 minutes beforehand if you bought them raw
- 2 tablespoons soy sauce Tamari works if you need this to be glutenfree
- 1 tablespoon rice vinegar This cuts through the rich sesame oil and fried egg
- 1 teaspoon sesame oil A little goes a long way so measure instead of pouring straight from the bottle
- 1 teaspoon honey or sugar Honey adds more depth but sugar dissolves faster into cold sauce
- 2 tablespoons vegetable oil divided Canola or grapeseed oil can handle the high heat without smoking
Instructions
- Whisk together the sauce
- Combine soy sauce rice vinegar sesame oil and honey in a small bowl until the honey dissolves completely then set it aside
- Press and crisp the rice
- Heat 1 tablespoon oil in a nonstick skillet over mediumhigh then add cold rice and press it into an even layer with your spatula let it cook undisturbed for 57 minutes until the bottom turns deep golden brown and sounds crunchy when you slide the spatula across
- Portion the crispy rice
- Break up the rice gently and divide between two bowls trying to keep some of those crispy clusters intact instead of stirring it into uniform pieces
- Fry the eggs
- Add the remaining oil to the skillet and crack in both eggs letting them fry for 23 minutes until the whites are fully set and the edges are lacy and brown while the yolks stay jiggly
- Assemble the bowls
- Place a fried egg on top of each rice bowl then arrange the carrot cucumber and scallions in sections around the egg
- Finish and serve
- Drizzle half the sauce over each bowl and sprinkle with sesame seeds then bring everything to the table while the rice is still audibly crispy and the egg is hot
Save This became my go-to dinner after closing shifts at the restaurant when I wanted something hot and substantial but not heavy enough to keep me awake until 3 am
Making It Your Own
Kimchi adds funk and heat that cuts through the richness of the egg while sautéed mushrooms bring an earthy umami flavor that makes the bowl feel more like a complete meal
TimeSaving Hacks
Buy precut matchstick carrots from the produce section and use bottled stirfry sauce if you are truly pressed for time though the homemade sauce takes literally two minutes and tastes significantly better
Serving Suggestions
This works for brunch lunch or a light dinner and pairs well with miso soup if you want to stretch it into a more substantial meal
- Warm the bowls in the oven for 5 minutes before adding the rice
- Keep extra sauce at the table for drizzling as you eat
- Fry the eggs longer if you prefer fully set yolks
Save Break the yolk and stir everything together at the table so each spoonful gets some of that crispy rice soaked in sauce and egg
Recipe Guide
- → How do I achieve crispy rice?
Use day-old cold rice pressed firmly into a hot oiled skillet. Cook undisturbed over medium-high heat for 5–7 minutes until golden and crispy on the bottom.
- → What type of rice works best?
White or jasmine rice works well, especially if it's been cooked and cooled overnight for better texture and crispiness.
- → Can I customize the vegetables?
Yes, add julienned carrot, sliced cucumber, scallions, or other fresh vegetables you prefer for added crunch and freshness.
- → How should I cook the eggs?
Fry eggs in hot oil until whites are set and edges crispy. Keep yolks runny for added richness and texture contrast.
- → What is the sauce composition?
Combine soy sauce, rice vinegar, sesame oil, and a touch of honey or sugar for a balanced savory and slightly sweet dressing.