20-Min Clay Pot Rice with Crispy Edges
Vietnamese comfort in one skillet: cooked rice gets layered with savory toppings, soy sauce, and a knob of butter, then crisped hard until the bottom shatters. Serve with a cracked egg on top and a drizzle of fish sauce—pure TikTok gold.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 2 cups cooked jasmine rice (room temperature)
- 2 whole eggs
- 2 tbsp soy sauce
- 1 tbsp butter
- 2 whole scallions, white and light green parts sliced
- ½ tsp fish sauce
Instructions
- 1
Heat a 10-inch nonstick or cast iron skillet over medium-high until a drop of water sizzles immediately.
- 2
Add butter, then press the rice into the skillet in a single even layer, breaking up clumps with a spatula.
- 3
Drizzle soy sauce over the rice, sprinkle scallions on top, and don't stir—let it sit and crisp, 5-6 minutes.
- 4
Push rice aside to make two small wells, crack an egg into each, cover with a lid or foil, and cook until whites set, 3-4 minutes.
- 5
Drizzle fish sauce over the eggs and rice, then slide onto a plate and serve immediately.
Tools you’ll need
- 10-inch nonstick or cast iron skillet
- spatula
- lid or foil cover
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