Crispy Egg Rice Bowl (Printable Version)

A satisfying dish featuring crispy rice, fried egg, fresh vegetables, and flavorful soy dressing.

# 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

# How to Make It:

01 - Combine soy sauce, rice vinegar, sesame oil, and honey or sugar in a small bowl; set aside.
02 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the cold rice, pressing it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is 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 the skillet to medium-high heat, add remaining oil, and fry eggs until whites are set and edges are crisp, about 2 to 3 minutes. Keep yolks runny if preferred.
05 - Top each bowl of crispy rice with a fried egg. Arrange carrot, cucumber, and scallions around the egg. Drizzle with the prepared sauce and sprinkle toasted sesame seeds on top.
06 - Serve immediately, stirring ingredients together before eating for best flavor integration.

# Expert Tips:

01 -
  • The rice gets shatteringly crispy while the yolk stays perfectly runny, creating this incredible contrast that feels indulgent but takes less than 30 minutes.
  • It's the kind of meal that tastes restaurant-quality but doesn't require hunting down exotic ingredients or mastering complicated techniques.
  • You can customize it endlessly—add kimchi if you're feeling bold, swap in whatever vegetables are calling to you from your crisper drawer.
02 -
  • If your rice is fresh and warm, it won't crisp up properly—day-old cold rice is non-negotiable here, so plan ahead or chill fresh rice in the freezer for 10 minutes.
  • The moment you flip or stir that rice, watch it closely because the line between beautifully crispy and slightly burnt happens faster than you'd think, especially if your heat is high.
03 -
  • If you're nervous about flipping the rice, use a large flat spatula and a confident, smooth motion—hesitation is what causes it to crumble.
  • The yolk is your sauce, so don't skip that step; it brings everything together and is the reason this bowl tastes so complete.
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