Crispy Egg Rice Bowl (Print)

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

# What you'll need:

→ Rice

01 - 2 cups cooked white or jasmine rice, preferably day-old and 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

# Directions:

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 down to form an even layer. Cook without stirring for 5 to 7 minutes until the bottom is golden brown and crispy.
03 - Carefully flip or stir the rice to crisp other edges if desired. Then divide the crispy rice evenly between two bowls.
04 - Return the skillet to heat, add the remaining 1 tablespoon vegetable oil, and fry the eggs until whites are set and edges are crisp, about 2 to 3 minutes. Leave yolks runny if preferred.
05 - Place a fried egg atop each bowl of crispy rice. Arrange carrot, cucumber, and scallions around the egg, drizzle with the prepared sauce, and sprinkle toasted sesame seeds over the top.
06 - Serve the bowls hot, stirring all components together before eating for best flavor.

# Expert Advice:

01 -
  • It transforms day-old rice into something crunchy and addictive, not mushy.
  • Ready in under thirty minutes, yet tastes like you've spent all afternoon cooking.
  • Endlessly customizable depending on what vegetables are hiding in your fridge.
02 -
  • Don't use warm or freshly cooked rice; it has too much moisture and will steam instead of crisping, leaving you with soggy disappointment.
  • The egg is your sauce delivery system; if you skip the runny yolk, the whole bowl becomes drier and less luxurious.
03 -
  • The sound and smell of rice hitting hot oil is your signal that the pan is at the right temperature; if it doesn't sizzle dramatically, wait another minute.
  • Don't flip the rice too early; that bottom crust is what makes this special, so resist the urge to stir for at least five minutes.
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