Crispy Egg Rice Bowl (Printable Version)

Crunchy rice with fried egg, fresh vegetables, and a savory soy-based dressing, perfect anytime.

# 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)

# Method:

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. Add cold rice, pressing firmly into an even layer. Cook undisturbed for 5 to 7 minutes until golden brown and crispy on the bottom.
03 - Carefully flip or stir the rice to crisp more edges if preferred. Divide crispy rice evenly into two serving bowls.
04 - Return the skillet to heat, add remaining oil, and fry eggs until whites set and edges crisp, about 2 to 3 minutes. Leave yolks runny if desired.
05 - Top each crispy rice bowl with a fried egg. Arrange julienned carrot, sliced cucumber, and scallions around the egg. Drizzle with prepared sauce and sprinkle toasted sesame seeds on top.
06 - Serve without delay and stir all components together before eating for best flavor.

# Expert Hints:

01 -
  • The rice gets shatteringly crispy on the bottom while staying fluffy underneath—it's textural gold.
  • Start to table in under 30 minutes, no complicated techniques hiding in the steps.
  • One pan, two bowls, and you've got room to improvise with whatever vegetables are hanging around your kitchen.
02 -
  • Cold rice is essential; warm or freshly cooked rice will steam instead of crisp, and you'll end up with soft rice no matter how hard you try.
  • Don't touch the rice while it's crisping—I learned this the hard way by constantly poking it, which just breaks up the crust you're trying to build.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling—they bloom and smell incredible, making the whole dish taste better than it already does.
  • If your egg white is set but yolk still runny, that's the goal; it gives you a built-in sauce to stir through everything.
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