Crispy Egg Rice Bowl (Printable)

Golden crispy rice topped with fried egg, fresh julienned vegetables, and a soy-based dressing for vibrant flavors.

# 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

# How-To Steps:

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 cold rice, pressing it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy.
03 - Carefully flip or stir the rice to crisp other edges if desired. Divide the crispy rice evenly between two serving bowls.
04 - Return the skillet to medium-high heat. Add the remaining tablespoon of vegetable oil, then fry the eggs until 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 sauce and sprinkle with toasted sesame seeds.
06 - Serve immediately, encouraging mixing all components together before eating.

# Expert Hints:

01 -
  • That crispy rice layer is pure textural joy, delivering a shatter-and-crunch with every bite that feels both indulgent and simple to achieve.
  • It comes together in 25 minutes flat, making it perfect for weeknight dinners when you don't want to fuss but still want something genuinely delicious.
  • The runny egg yolk becomes your sauce—no extra effort needed, just nature doing what it does best.
02 -
  • Cold rice is non-negotiable; warm or hot rice will steam instead of crisping, and you'll miss that satisfying crunch entirely.
  • Don't skip the pressing step when the rice first hits the oil, because that firm contact between rice and heat is what creates the crust you're after.
  • A nonstick skillet makes this infinitely easier, but if you're using a regular pan, make sure your oil is actually hot before you add the rice.
03 -
  • Toast your sesame seeds in a dry skillet for just 2–3 minutes before using them; the flavor intensifies dramatically and they become the finishing touch that makes people ask what you did differently.
  • If you're cooking for someone else, prep all your vegetables ahead of time so you can focus on the rice and eggs without rushing, which is when things go wrong.
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