Crispy Egg Rice Bowl (Printable)

A crunchy rice base paired with fried egg, fresh vegetables, and a flavorful soy dressing for a satisfying 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 Oil

11 - 2 tablespoons vegetable oil for frying

# 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 cold rice, pressing firmly into an even layer. Cook undisturbed for 5 to 7 minutes until golden brown and crispy on the bottom.
03 - Optionally, flip or stir the rice to crisp other edges. Then divide the crispy rice evenly between two serving bowls.
04 - Add remaining 1 tablespoon vegetable oil to the skillet over medium heat. Fry eggs until whites are set and edges crisp, about 2 to 3 minutes, leaving yolks runny if preferred.
05 - Place a fried egg atop each bowl of crispy rice. Arrange carrot, cucumber, and scallions around the egg. Drizzle sauce over and sprinkle with toasted sesame seeds.
06 - Serve immediately, stirring all components together before eating.

# Expert Advice:

01 -
  • The rice gets impossibly crispy on the outside while staying tender inside, which honestly feels like a small miracle every time.
  • You can throw it together faster than delivery arrives, and it tastes like you spent real effort.
  • It's endlessly flexible—add whatever vegetables or sauce speaks to you that day.
02 -
  • Cold rice is absolutely essential—warm leftover rice will steam instead of crisping, and you'll end up disappointed.
  • Don't fidget with the rice while it's cooking; the stillness is what builds that crust.
  • If your skillet isn't nonstick, the rice will stick and break apart, so either use nonstick or add a bit more oil.
03 -
  • Batch make your sauce and store it in a jar so you can pour it on any rice bowl all week long.
  • Toast your own sesame seeds in a dry skillet for thirty seconds if you have time—the flavor deepens noticeably.
  • If your egg breaks while frying, just scramble it into the rice anyway and call it an intentional variation.
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