Crispy Egg Rice Bowl (Printable)

Crunchy golden rice with fried egg, fresh vegetables, and flavorful soy dressing for a satisfying meal.

# What You'll Need:

→ Rice

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

# 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 vegetable oil in a nonstick skillet over medium-high heat. Press cold rice into an even layer and cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy.
03 - Flip or stir the rice to crisp additional edges if desired, then divide the crispy rice evenly between two serving bowls.
04 - Return skillet to heat and add remaining vegetable oil. 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 toasted sesame seeds on top.
06 - Serve immediately, encouraging stirring ingredients together before eating.

# Expert Tips:

01 -
  • The rice gets impossibly crispy and golden, creating a textural contrast that makes every bite interesting.
  • Ready in under 30 minutes, which means weeknight dinner or lazy weekend brunch without the guilt of ordering out.
  • A runny egg yolk becomes your instant sauce—no need for complicated techniques, just patience and timing.
02 -
  • Cold rice is non-negotiable—it's the secret to crispness, and warm rice will steam and get gummy no matter how hot your pan is.
  • Don't overcrowd or stir too much while the rice is crisping; one golden layer needs undisturbed contact with the hot oil to develop that signature crust.
03 -
  • Use a nonstick skillet—stainless steel will stick unless you're very skilled, and cast iron holds too much heat and browns too fast.
  • Room-temperature eggs are less likely to crack in hot oil; take them out of the fridge while you're working on everything else.
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