Crispy Rice Breakfast Bowls with Soft Eggs & Chili Crisp

Serves 3 · 10 min prep · 15 min cook

Ingredients

• 3 cups cooked day-old jasmine rice
• 3 tbsp neutral oil
• 1 1/2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 3 large eggs
• 3 sliced scallions
• 1/2 thinly sliced English cucumber
• 1 sliced avocado
• 3 tbsp chili crisp
• 1 tsp rice vinegar
• 1/2 tsp kosher salt
• 1 tbsp toasted sesame seeds

Instructions

1. 1Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the cold cooked rice in an even layer and press it down firmly with a spatula.
2. 2Let the rice cook undisturbed 4–5 minutes until the bottom develops a deep golden, crispy crust. Drizzle soy sauce and sesame oil over the top, then flip and break the rice into large crispy chunks; cook another 2–3 minutes.
3. 3While the rice crisps, heat the remaining oil in a separate 10-inch nonstick pan over medium heat. Crack in the eggs and cook sunny-side up 2 1/2–3 1/2 minutes until the whites are fully set and the edges turn lacy and golden while yolks stay runny. Sprinkle lightly with salt.
4. 4In a small bowl toss the cucumber slices with rice vinegar and salt; set aside for quick pickling.
5. 5Divide the hot crispy rice among three bowls. Top each with a fried egg, sliced avocado, quick-pickled cucumber, and a generous spoonful of chili crisp.
6. 6Scatter sliced scallions and toasted sesame seeds over everything. Add an extra drizzle of chili crisp oil if you like more heat and crunch.
7. 7Serve immediately so the rice stays shatter-crisp against the creamy egg yolk and cool avocado. Break the yolk and mix everything together as you eat.
8. 8Leftover crispy rice can be reheated in a dry skillet for 2 minutes to restore crunch the next morning.