Crispy Egg Rice Bowl (Printable View)

Golden crisp rice layered with fried eggs, fresh veggies, and flavorful soy sauce dressing.

# What You 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

# How To Make It:

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

# Expert Tips:

01 -
  • It transforms boring leftover rice into the star of the plate in under 20 minutes.
  • The contrast between crispy rice and soft egg yolk is genuinely addictive.
  • It's endlessly customizable depending on what vegetables or sauces you have on hand.
02 -
  • Day-old, cold rice is non-negotiable—fresh rice will steam instead of crisp, and you'll be disappointed.
  • Don't wander away when the rice is crisping; it goes from golden to burnt faster than you'd think, and the smell changes distinctly when it's ready.
  • If you're worried about the egg sliding around, press a small indentation into the rice where you want it to sit.
03 -
  • Use a nonstick skillet and don't be shy about the oil—you want enough that the rice can brown, not steam in its own moisture.
  • Make the dressing while the rice crisps so you're not waiting around and everything comes together smoothly at the end.
  • Room-temperature eggs cook more evenly and the yolk stays creamier than cold eggs straight from the fridge.
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