Crispy Egg Rice Bowl (Print)

Crunchy golden rice paired with fried egg, fresh veggies, and a savory soy dressing for a satisfying Asian-inspired bowl.

# 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, then set aside.
02 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Press the cold rice into an even layer and 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 as desired. Divide the crispy rice evenly between two serving bowls.
04 - Return the 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 - Place a fried egg atop each bowl of crispy rice. Arrange carrot, cucumber, and scallions around the egg. Drizzle with the prepared sauce and sprinkle with toasted sesame seeds.
06 - Serve immediately, stirring all components together before eating.

# Expert Advice:

01 -
  • The crispy rice base hits that craving for texture in a way plain rice never could.
  • Everything comes together in 25 minutes, making weeknight cooking feel less like a chore.
  • It's endlessly flexible—whatever vegetables you have on hand work beautifully.
  • That runny yolk mixing into the warm rice tastes indulgent without the fuss.
02 -
  • Cold rice is non-negotiable—warm or fresh rice releases too much moisture and steams instead of crisping.
  • Don't be tempted to stir the rice constantly; the magic happens when you leave it alone and let the bottom make contact with the hot pan.
  • If your eggs start cooking too fast and the yolks are setting before you want them to, lower the heat slightly or cover the pan for a moment.
03 -
  • Use a nonstick skillet so the rice actually releases cleanly instead of sticking and breaking apart.
  • If you want extra umami depth, add a splash of fish sauce or a drizzle of chili oil to your sauce—it makes the whole bowl taste more intentional.
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