Crispy Egg Rice Bowl (Printable)

Crunchy golden rice with fried egg, fresh veggies, and a flavorful soy dressing for a quick meal.

# What you'll need:

→ Rice

01 - 2 cups cooked white or jasmine rice (preferably day-old, cold)

→ Eggs

02 - 2 large eggs

→ Vegetables & Garnishes

03 - 1 small carrot, julienned
04 - 1 small cucumber, thinly sliced
05 - 2 scallions, sliced
06 - 1 tablespoon toasted sesame seeds

→ Sauce

07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon sesame oil
10 - 1 teaspoon honey or sugar

→ Cooking

11 - 2 tablespoons vegetable oil (for frying)

# Method:

01 - Combine soy sauce, rice vinegar, sesame oil, and honey or sugar in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add cold rice, pressing firmly into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy.
03 - Flip or stir rice to crisp additional edges if preferred. Divide crispy rice evenly into two serving bowls.
04 - Return skillet to heat, add remaining oil, and fry eggs until whites are set and edges crisp, about 2 to 3 minutes. Keep yolks runny if desired.
05 - Top each bowl of crispy rice with a fried egg. Arrange carrot, cucumber, and scallions around the egg. Drizzle with prepared sauce and sprinkle toasted sesame seeds on top.
06 - Serve immediately, stirring together before eating.

# Expert Advice:

01 -
  • The contrast between the hot crispy rice and runny egg yolk creates textures that make every bite interesting
  • It comes together in under 30 minutes but tastes like something youd order at a restaurant
  • You can keep the components flexible based on whats wilting in your crisper drawer
02 -
  • Do not stir the rice while it initially crisps or you will break up the crust before it forms
  • The skillet needs to be properly hot before the rice goes in or it will steam instead of fry
  • Serve this immediately because the crispy texture starts disappearing within 5 minutes of hitting the bowl
03 -
  • Spread the rice in a thin layer on a baking sheet and refrigerate it uncovered for at least 4 hours if you forgot to plan ahead and only have freshly cooked rice
  • Cast iron skillets create the best crust but nonstick works if that is what you have
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