Crispy Egg Rice Bowl (Printable)

Golden crispy rice topped with fried eggs, fresh vegetables, and a flavorful soy dressing.

# Components:

→ 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 into an even layer. Cook undisturbed 5 to 7 minutes until golden brown and crispy on the bottom.
03 - Gently flip or stir rice to crisp additional edges if desired. Divide crispy rice evenly between 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. Leave yolks runny if preferred.
05 - Top each rice bowl with a fried egg. Arrange carrot, cucumber, and scallions around eggs. Drizzle sauce over and sprinkle with toasted sesame seeds.
06 - Serve immediately, stirring all components together before eating.

# Expert Advice:

01 -
  • It transforms day-old rice into something crunchy and irresistible instead of mushy and forgettable.
  • That perfectly runny yolk cascades over everything when you break it, and it feels like a small luxury that takes no extra work.
  • You can throw it together in under 30 minutes with ingredients most people already have.
02 -
  • Cold rice is non-negotiable for crispiness, so if you're making this from fresh rice you need to spread it on a plate and let it cool first, or even better, refrigerate it.
  • Don't move the rice around while it crisps or you'll break up that golden bottom and end up with scattered crispy bits instead of one satisfying crunchy base.
03 -
  • Use a nonstick skillet so your rice releases easily and your eggs don't stick, making cleanup fast and the cooking process less stressful.
  • Warm your bowls before serving so the rice stays hot longer, giving you that perfect temperature contrast with the cool vegetables and warm egg yolk.
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