A rice bowl with a fried egg is one of the most satisfying, comforting, and budget-friendly meals that works any time of the day. Whether you need a quick morning fuel, a speedy work lunch, or a comforting late-night dinner, this combination of fluffy rice, crispy-edged runny fried egg, and savory sauces is a reliable staple. It is highly customizable and comes together in just 15 minutes.
Ingredients
- 2 cups cooked jasmine or brown rice (day-old rice works best)
- 2 large eggs
- 1 tablespoon vegetable oil or butter
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 green onion, finely sliced
- Optional toppings: Sliced cucumber, avocado, chili crisp, or kimchi
Step-by-Step Instructions
- Prepare the Rice: Heat the pre-cooked rice in a bowl. If using day-old rice, sprinkle it with a teaspoon of water and microwave it covered for 1 minute until steam-hot and fluffy. Drizzle with sesame oil and toss.
- Fry the Eggs: Heat vegetable oil or butter in a non-stick skillet over medium-high heat. Crack the eggs into the skillet. Cook for 2 to 3 minutes until the edges are crispy and golden-brown, but the yolk remains runny. Spoon hot oil over the egg whites to help them cook through.
- Assemble the Bowl: Divide the hot rice between two bowls. Top each bowl with a fried egg.
- Season: Drizzle soy sauce and a touch of chili crisp or hot sauce over the eggs.
- Garnish and Serve: Garnish with sliced green onions and toasted sesame seeds. Serve immediately while the egg yolk is hot and runny.
Tips and Notes
- How to Eat: The magic of this dish happens when you break the egg yolk and mix it directly into the hot rice, creating a rich, creamy sauce that coats every grain of rice.
- Add Veggies: Elevate the bowl by adding quick sautéed spinach, steamed broccoli, or fresh sliced cucumbers for extra crunch and nutrients.
