Crispy Egg Rice Bowl (Printable Version)

Crunchy golden rice with fried egg, fresh veggies, and savory soy dressing for a fresh, easy meal.

# 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 Oil

11 - 2 tablespoons vegetable oil, for frying

# Step-by-Step Guide:

01 - Combine soy sauce, rice vinegar, sesame oil, and honey or sugar in a small bowl and set aside.
02 - Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add the cold cooked rice, pressing it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is golden brown and crispy.
03 - Carefully flip or stir the rice to crisp other edges if desired. Divide the crispy rice evenly between two serving bowls.
04 - Return the skillet to heat, add remaining vegetable oil, and fry the eggs until whites are set and edges crisp, about 2 to 3 minutes. Leave yolks runny if preferred.
05 - Place one fried egg on top of each bowl of crispy rice. Arrange carrot, cucumber, and scallions around the egg. Drizzle with prepared sauce and sprinkle with toasted sesame seeds.
06 - Serve immediately, stirring together all ingredients just before eating for balanced flavor and texture.

# Expert Tips:

01 -
  • A crispy rice base that shatters under your fork, giving you texture in every bite.
  • Ready in 25 minutes, so it works on weeknights when cooking feels like an afterthought.
  • That runny egg yolk becomes your sauce, turning something simple into something luxurious.
02 -
  • Cold rice is essential—warm or room-temperature rice will steam instead of crisp, and you'll miss the entire point of the dish.
  • Don't flip the rice constantly; let it sit and form that golden crust, which is where all the flavor lives.
  • The runny yolk is not optional if you want this to taste its best, so resist the urge to cook the eggs longer than necessary.
03 -
  • Prep your vegetables while the rice is crisping so you're not fumbling when it's time to build the bowl.
  • If your eggs are sticking, it's usually because the pan or oil isn't hot enough—medium-high heat is your friend here.
  • Make extra dressing and keep it in a jar in the fridge for other bowls and salads throughout the week.
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