Crispy Egg Rice Bowl (Printable View)

Crunchy golden rice with fried eggs, fresh vegetables, and a flavorful soy-based dressing.

# Needed Ingredients:

→ 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

# 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 evenly into the skillet. Cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy.
03 - Gently flip or stir the rice to crisp other edges if desired. Divide the crispy rice evenly into two serving bowls.
04 - Return skillet to heat, add the remaining 1 tablespoon vegetable oil, and fry eggs until whites are set and edges 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 prepared sauce and sprinkle with toasted sesame seeds.
06 - Serve immediately, stirring all ingredients together before eating.

# Expert Hints:

01 -
  • It transforms yesterday's rice into something crispy and irresistible without any fuss.
  • The runny yolk acts like a sauce, turning everything silky when you mix it together.
  • Ready in 25 minutes and feels fancy enough for guests but easy enough for a weeknight.
02 -
  • Room-temperature or warm rice will steam instead of crisp, so if you don't have leftovers from yesterday, spread cooked rice on a plate and let it cool completely in the fridge first.
  • Don't skip the pressing step—resist the urge to stir for the first few minutes, or you'll interrupt the golden crust forming on the bottom.
  • The skillet must be truly hot, not just warm, or your rice will just sit there getting oily instead of transforming into something crispy.
03 -
  • Toast your own sesame seeds in a dry pan for 2-3 minutes until fragrant—the difference between store-bought and fresh-toasted is actually noticeable and worth the tiny bit of extra effort.
  • Keep your ingredients cold and your pan hot—this contrast is what makes each bite interesting, with warm crispy rice, hot egg, and cool vegetables all happening at once.
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