Crispy Egg Rice Bowl (Printable Version)

A satisfying bowl of crunchy rice, fried eggs, fresh vegetables, and savory soy dressing for a quick, tasty meal.

# What You 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:

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 into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy.
03 - Flip or stir the rice carefully to crisp additional edges if desired, then divide the crispy rice evenly between two bowls.
04 - Return skillet to heat, add remaining oil, and fry eggs until whites are set and edges are crisp, about 2 to 3 minutes, leaving yolks runny if preferred.
05 - Top each rice bowl with a fried egg. Arrange carrot, cucumber, and scallions around the egg. Drizzle with sauce and sprinkle toasted sesame seeds over the top.
06 - Serve immediately, mixing ingredients together before eating.

# Expert Tips:

01 -
  • The textural contrast between crispy rice and silky yolk is honestly addictive, and you'll find yourself making it for breakfast, lunch, or dinner.
  • It comes together in under 25 minutes, making it perfect for nights when you want something homemade but don't have energy for fussy cooking.
  • The soy-vinegar dressing bridges Korean and Chinese flavors in a way that feels both comforting and unexpectedly sophisticated.
02 -
  • Cold rice is non-negotiable; warm or room-temperature rice will steam no matter how hot your pan is, and you'll lose that essential crispiness that makes this bowl special.
  • Don't overcrowd the skillet when frying eggs, and keep the heat medium-high rather than blasting it—a gentle, sustained heat gives you control over that perfect runny yolk.
03 -
  • Prep all your vegetables before you start cooking rice; once the skillet heats up, timing matters and you'll want everything ready to assemble.
  • If you love heat, a drizzle of chili oil or sriracha mixed into the soy dressing elevates this into something even more craveable without overshadowing the crispy rice.
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