Crispy Egg Rice Bowl (Printable)

Golden crispy rice with fried eggs, fresh veggies, and a savory soy-based dressing for a quick 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

11 - 2 tablespoons vegetable oil, divided

# 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, pressing firmly 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 more edges if desired. Divide the crispy rice evenly between two bowls.
04 - Add the remaining 1 tablespoon vegetable oil to the skillet and fry the eggs until the whites are set and edges crisp, about 2 to 3 minutes. Leave yolks runny if preferred.
05 - Place one fried egg atop each crispy rice portion. Arrange carrot, cucumber, and scallions around the egg. Drizzle with the prepared sauce and sprinkle toasted sesame seeds over the top.
06 - Serve immediately, stirring all ingredients together just before eating for balanced flavor.

# Expert Tips:

01 -
  • It transforms sad leftover rice into something so craveable you'll find yourself making extra rice just to eat this tomorrow.
  • Takes barely twenty-five minutes from hungry to fed, with most of that time being passive cooking while you prep vegetables.
  • The contrast of textures—crispy edges, creamy yolk, fresh cucumber—makes every spoonful feel intentional and special.
02 -
  • Cold rice is non-negotiable—room temperature rice will steam and turn mushy no matter how hot your pan is, so take the extra five minutes to chill it if you don't have leftovers.
  • Don't flip the rice constantly; the first five minutes of uninterrupted cooking is what creates that shatteringly crisp bottom layer that makes this special.
03 -
  • Use a nonstick skillet and don't be tempted to use a metal spatula—a rubber one saves you from scratching the surface and destroying your rice crust efforts.
  • If your yolk accidentally breaks while cooking, it's not a failure; mix it into the rice instead and eat it like a simple fried rice rather than a composed bowl.
Go back