Crispy Egg Rice Bowl (Printable)

Golden crispy rice topped with fried egg, fresh veggies, and a savory soy dressing in a quick bowl.

# What You’ll 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

# Directions:

01 - Combine soy sauce, rice vinegar, sesame oil, and honey or sugar in a small bowl and set aside.
02 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add cold rice, pressing it firmly into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom turns golden brown and crispy.
03 - Flip or stir the rice to crisp additional edges if desired. Divide the crispy rice evenly between two serving bowls.
04 - Return skillet to medium 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 bowl of crispy rice with a fried egg. Arrange carrot, cucumber, and scallions around the eggs. Drizzle with prepared sauce and sprinkle toasted sesame seeds on top.
06 - Serve immediately, encouraging stirring together before eating to combine flavors.

# Expert Tips:

01 -
  • A crispy rice base that shatters when you bite into it, proving that leftovers can be the star of the show.
  • Ready in 25 minutes flat, making it perfect for those nights when you want something restaurant-quality but homemade.
  • The runny yolk does all the heavy lifting, turning into a golden sauce that brings everything together.
02 -
  • Day-old rice is absolutely essential—it has less moisture, so it actually crisps instead of steaming itself into a disappointing mush.
  • Don't flip the rice too early or too often; patience gets you that shattered, golden bottom that makes this dish worth making.
03 -
  • Press the rice down firmly into one even layer and resist the urge to stir; letting it sit undisturbed is how you get the crispy edges that make this worth the effort.
  • Keep your dressing simple and taste it before you pour it over, because bottled soy varies in saltiness and you don't want any unpleasant surprises.
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