Crispy Rice with two eggs

The crispy rice crackles as you scoop it out of the pan, its golden edges a perfect contrast to the soft, fluffy centers. There’s something so comforting about the crunch that gives way to a tender bite. It’s like a satisfying textural dance happening in your mouth. Then, when you break the egg yolks over the top, that vibrant yellow starts to spread out, creating a silky sauce that melts into the rice with every spoonful. It’s such a simple moment, but the flavors are rich and comforting, making it a dish that feels like a warm hug after a long day.

I love how versatile this dish can be too. If you want to add a little zing, a sprinkle of chili flakes or a drizzle of soy sauce elevates the flavors. If you’re feeling extra indulgent, a spoonful of kimchi or a handful of fresh herbs can bring in a lovely balance of acidity and brightness. The beauty of crispy rice with two eggs is that you can make it your own, mixing in whatever you’re craving at the time. And don’t forget, the best part is always the crispy bits left in the pan—those little crunches that make the whole thing worth it.

Key Ingredients for Crispy Rice with Two Eggs

When it comes to making crispy rice with two eggs, the beauty is in the simplicity of the ingredients. Each one plays a key role in bringing this dish together, adding depth of flavor and texture. Here’s a rundown of what you’ll need:

• Cooked rice
  The base of the dish. Day-old rice works best, as it’s a little drier and less likely to turn mushy when you fry it. The grains get perfectly crispy on the outside while staying tender inside.
• Large eggs
  These are the stars of the show! They create that rich, golden sauce when the yolks break, adding both creaminess and flavor to the rice. Plus, they bring in a satisfying protein boost.
• Vegetable oil
  Used to fry the rice to crispy perfection. It has a neutral flavor, so it lets the other ingredients shine while providing that essential crunch.
• Soy sauce
  Adds a deep umami flavor and a touch of saltiness. It’s the seasoning that ties everything together and gives the rice that delicious savory edge.
• Sesame oil
  A little goes a long way, bringing a warm, nutty aroma that elevates the dish. It complements the soy sauce and adds a layer of complexity to the flavors.
• Salt
  A crucial ingredient for bringing out the best in all the flavors. Just a pinch is enough to season the rice and eggs to perfection.
• Black pepper
  Adds a subtle kick and a bit of heat. Freshly ground black pepper gives the dish that little extra something that makes every bite feel complete.
• Green onions
  These fresh, crisp onions bring a pop of color and a mild oniony flavor. They add a nice crunch and brighten up the dish, making it feel fresh.
• Garlic powder
  A quick and easy way to add that savory, aromatic essence of garlic without having to chop any fresh cloves. It’s a perfect way to round out the flavor profile of the rice.

How to Make Crispy Rice with Two Eggs

STEP 1: Prepare your rice
Start by getting your rice ready. If you’re using leftover rice, make sure it’s cool and a bit dry—this helps it crisp up better. If you’re using freshly cooked rice, spread it out on a baking sheet for a few minutes to cool off. You want each grain of rice to be separate and not clumped together, so give it a little fluff with a fork if needed.

STEP 2: Heat your pan
Grab a large, non-stick skillet or wok and heat it over medium-high heat. Add a generous drizzle of vegetable oil to coat the bottom of the pan. Let the oil heat up until it’s shimmering, but not smoking. This is the magic moment when the crispy rice action starts!

STEP 3: Fry the rice
Once the oil is hot, add the rice to the pan. Spread it out evenly and press it down gently with a spatula to make sure the rice makes contact with the pan. Let it cook undisturbed for a couple of minutes until the edges start to crisp up and turn golden brown. Then, stir it around a bit to flip and crisp up the other side. You’ll want the rice to have a nice mix of crunchy bits and tender spots.

STEP 4: Season the rice
Once your rice is crispy and golden, drizzle in a little soy sauce and sesame oil. Sprinkle in a pinch of salt, black pepper, and garlic powder. Stir everything together, letting the rice soak up the savory flavors. Keep cooking for another minute or two so the rice is fully coated and fragrant.

STEP 5: Cook the eggs
Push the rice to the side of the pan, making space for the eggs. Crack two large eggs into the empty space and cook them sunny-side up, or however you like your eggs. I love a runny yolk, but if you prefer a firmer egg, you can cook them longer. The eggs should cook quickly, about 2-3 minutes, so keep an eye on them!

STEP 6: Combine and serve
Once the eggs are cooked to your liking, carefully break the yolks and let the golden richness spread over the rice. Give everything a good mix, making sure the rice is coated in the egg. Finish off with a sprinkle of sliced green onions for a bit of freshness and crunch.

Serving Suggestions for Crispy Rice with Two Eggs

• Top it with Kimchi
  If you’re a fan of tangy, spicy flavors, a generous scoop of kimchi on top of your crispy rice is a game-changer. The sour kick from the fermented cabbage cuts through the richness of the eggs, adding a delightful contrast. Plus, the spicy notes will make each bite even more exciting.
• Serve it with a Side of Sautéed Veggies
  To balance out the dish, a side of sautéed vegetables like spinach, bell peppers, or mushrooms works wonders. The earthy flavors and tender textures complement the crispy rice, making it feel like a complete, well-rounded meal. You could even toss the veggies right into the pan with the rice for extra flavor!
• Pair it with a Refreshing Salad
  For something light and refreshing, serve your crispy rice with a simple cucumber and avocado salad. The cool, crisp veggies bring a nice contrast to the warm, savory rice. A light vinaigrette with a hint of sesame oil ties everything together, and you’ve got a perfect balance of flavors.

What’s your go-to way to enjoy crispy rice? I’d love to hear what variations you come up with!

How to Store Crispy Rice with Two Eggs

If you find yourself with leftovers of this delicious dish (which can happen, though it’s a bit of a shame), storing crispy rice with two eggs properly is key to maintaining that perfect balance of crunch and flavor. The crispy bits will soften over time, so it’s best to store it as fresh as possible.

To keep your crispy rice with two eggs tasting great, first, let the rice cool down to room temperature. This helps prevent excess moisture from building up in the storage container. Once it’s cooled, transfer it into an airtight container and place it in the fridge. It’ll keep for about 1-2 days, though I’d recommend reheating it as soon as possible to retain as much of that crispy texture as you can.

When you’re ready to eat, try reheating it in a skillet over medium heat with just a touch of oil. This will help bring back that crunchiness, especially on the edges. You can also reheat it in the microwave, but just be aware that the texture won’t be quite the same—while the flavor will still be there, the crispiness tends to be a little lost.

If you really want to plan ahead, you can also freeze the rice. Just store it in a freezer-safe bag or container after it has cooled. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat it the same way you would fresh leftovers. While the frozen rice won’t be as crispy as when it was first made, it’ll still be tasty and satisfying!

Conclusion

And there you have it—crispy rice with two eggs, a simple yet comforting dish that never fails to hit the spot. From the golden crunch to the creamy egg yolk, every bite is a little moment of joy. The best part? You can make it your own, adjusting the toppings and seasonings to fit your cravings. Whether you’re a fan of kimchi, sautéed veggies, or a fresh salad on the side, the possibilities are endless.

If you give this recipe a try, I’d love to hear how it turns out for you! Do you add any unique twists? Or maybe you’ve got a favorite way to enjoy it that I haven’t thought of yet. Drop a comment or ask away if you’ve got any questions. Cooking is all about experimenting and making it your own, and I’m here to help if you need a little guidance along the way.

Enjoy making this crispy, comforting dish, and I hope it brings as much warmth to your kitchen as it has to mine!

Print Recipe

Crispy Rice with two eggs

Author: Maria Bennet Courses: Lunch

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Calories: 400

Description

Golden, crispy rice topped with two perfectly cooked eggs, their silky yolks oozing over the crunchy base. Each bite is a satisfying mix of textures and savory goodness, making it a simple yet irresistible comfort food. A true crowd-pleaser!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup cooked rice

• 2 large eggs

• 1 tablespoon vegetable oil

• 1 tablespoon soy sauce

• ¹⁄₂ teaspoon sesame oil

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 2 tablespoons green onions, chopped

• ¹⁄₄ teaspoon garlic powder

Instructions

1. Heat a non-stick skillet or wok over medium-high heat.
2. Add the vegetable oil to the skillet and swirl it around to coat the bottom evenly.
3. Once the oil is hot, add the cooked rice to the skillet.
4. Use a spatula to break up any clumps of rice and spread it evenly in the skillet.
5. Let the rice cook undisturbed for about 2-3 minutes, allowing it to become crispy on the bottom.
6. Stir the rice to turn it over and cook for another 2-3 minutes until some of the rice has crispy edges.
7. Push the rice to one side of the skillet, leaving space on the other side.
8. Crack the eggs into the empty space in the skillet and gently scramble them with a spatula.
9. Continue to cook the eggs, stirring occasionally, until they are fully cooked but still moist.
10. Once the eggs are cooked, gently stir them into the rice.
11. Add soy sauce, sesame oil, salt, and black pepper to the skillet.
12. Stir everything together to combine the flavors evenly.
13. Sprinkle the garlic powder over the rice and continue to stir until fully incorporated.
14. Add the chopped green onions to the skillet and stir once more to distribute them throughout the rice.
15. Taste the dish and adjust the seasoning if needed by adding a little more salt or soy sauce.
16. Serve the crispy rice hot, straight from the skillet.

Note

• Make sure the rice is cold or at least room temperature for the best crispiness. Freshly cooked rice can be too soft and sticky.
• For extra flavor, consider adding a splash of fish sauce or a sprinkle of chili flakes.
• Use a non-stick skillet or wok to prevent the rice from sticking and ensure even crisping.
• Feel free to use brown rice or other grains for a variation, but cooking time may vary.
• The green onions should be added last to maintain their bright color and crunch.

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