Crispy Egg Rice Bowl (Printable)

Crunchy golden rice crowned with fried egg, fresh vegetables, and savory soy dressing for a quick meal.

# Components:

→ Rice

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

→ 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 toasted sesame oil
10 - 1 teaspoon honey or granulated sugar

→ Cooking

11 - 2 tablespoons vegetable oil, divided

# Method:

01 - Combine soy sauce, rice vinegar, sesame oil, and honey or sugar in a small bowl; mix well and set aside.
02 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Spread the cold rice evenly, pressing firmly. Cook undisturbed for 5 to 7 minutes until the bottom forms a golden, crispy crust.
03 - Turn or stir the rice gently to crisp additional edges as desired. Divide the crispy rice into two serving bowls.
04 - Return the skillet to heat, add remaining 1 tablespoon vegetable oil, and fry eggs until whites are set and edges are crisp, about 2 to 3 minutes. Keep 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 sauce and sprinkle toasted sesame seeds over the top.
06 - Serve immediately, encouraging mixing all components together before eating.

# Expert Advice:

01 -
  • It's ready in 25 minutes from start to finish, perfect for when hunger strikes unexpectedly.
  • That crispy rice base tastes indulgent and crunchy, but it's just cold rice and a hot pan doing the work.
  • A runny egg yolk becomes your sauce, mixing everything together in the best way possible.
02 -
  • Cold rice is essential; warm or fresh rice steams instead of crisping, and you'll lose that magical crunchy texture.
  • Don't move the rice around while it cooks—the stillness is what creates that golden crust on the bottom.
  • A runny yolk is not a suggestion, it's the whole point; it becomes the sauce that makes everything else taste better.
03 -
  • Use a nonstick skillet so the rice releases easily and you get crispy edges instead of burnt spots.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling; it makes them smell incredible and taste toastier.
  • If you're cooking for more than two people, make the crispy rice in batches rather than trying to fit it all in the pan at once.
Return