Crispy Egg Fried Rice Bowl
Warm cooked rice gets tossed with soy sauce and sriracha, then topped with a perfectly fried egg with crispy edges and a runny yolk. Eat immediately for contrast between warm rice and hot egg.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
quicksatisfyingasianeggscrispycreamyweeknightbowl
Ingredients
- 2 cups cooked rice
- 2 whole egg
- 2 tbsp soy sauce
- 1 tbsp sriracha
Instructions
- 1
Heat oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 2
Crack eggs into the pan and fry without moving until whites set but yolks jiggle, 3–4 minutes.
- 3
Transfer eggs to a plate. Wipe the pan and add rice with soy sauce and sriracha.
- 4
Stir and warm over medium heat until rice is hot throughout, about 2 minutes.
- 5
Divide rice between bowls and top each with a fried egg. Serve immediately.
Tools you’ll need
- 10-inch nonstick or cast-iron skillet
- wooden spoon or spatula
- plate
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