Crispy Egg Rice Bowl (Printable)

Crunchy rice base topped with fried egg, fresh vegetables, and a savory soy dressing for a quick, tasty meal.

# Ingredient List:

→ 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. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add the cold rice and press it evenly into the pan. Cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy.
03 - Optionally flip or stir the rice to crisp additional edges. Divide the crispy rice evenly between two bowls.
04 - Return the skillet to heat and add the remaining vegetable oil. Fry the eggs until the whites are set and edges are crisp, approximately 2 to 3 minutes, keeping yolks runny if preferred.
05 - Place a fried egg atop each rice bowl. Arrange carrot, cucumber, and scallions around the eggs. Drizzle with prepared sauce and sprinkle toasted sesame seeds over everything.
06 - Serve immediately, mixing all components together just before eating.

# Expert Advice:

01 -
  • The crispy rice base gives you that addictive textural moment that makes you want another bite.
  • A runny yolk turns this from snack to proper meal without any actual cooking skill required.
  • It's faster than ordering takeout and tastes infinitely better than what arrives in a soggy container.
02 -
  • Warm rice will not get crispy no matter how hot your pan is—the moisture content works against you, so use leftovers that have actually had time to firm up in the fridge.
  • Don't use a regular pan or you'll spend the next week scraping stuck rice off the bottom; nonstick is the only way this works without turning into a frustrating mess.
03 -
  • Press the rice down hard when it first hits the hot oil—flattening it maximizes surface area for crisping and creates that satisfying golden bottom.
  • If your skillet is smaller than expected, cook the rice in two batches rather than crowding it; you need real heat contact for the crispy magic to happen.
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