Description
This Crispy Rice with Two Eggs recipe combines perfectly cooked rice with scrambled eggs that are crisped to golden perfection on both sides. Simple, satisfying, and quick to make, this dish offers a delightful texture contrast between the fluffy rice and the crunchy edges, making it an ideal comfort food or a quick meal anytime.
Ingredients
Scale
Rice
- 2 cups of rice
- 4 cups of water
Eggs
- 2 eggs
Other
- Oil for frying (approx. 2 tablespoons)
Instructions
- Rinse Rice: Rinse 2 cups of rice under cold water until the water runs clear to remove excess starch and prevent clumping.
- Cook Rice: In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat.
- Simmer Rice: Lower the heat to maintain a gentle simmer, cover the pot, and cook for 18-20 minutes until all the water is absorbed and rice is tender.
- Cool Rice: Remove the rice from heat and let it cool slightly to allow it to firm up for frying.
- Heat Oil: In a skillet over medium heat, add oil and let it warm up, preparing for frying the eggs and rice.
- Whisk Eggs: Crack two eggs into a bowl and whisk them until well combined.
- Scramble Eggs: Pour the whisked eggs into the hot skillet and cook, stirring gently, until the eggs are scrambled and fully cooked.
- Add Rice: Add the cooked rice to the skillet with the scrambled eggs, spreading the mixture evenly in the pan.
- Crisp One Side: Cook the mixture undisturbed for 5-7 minutes so the bottom layer crisps up nicely.
- Flip and Crisp Other Side: Carefully flip the rice and egg mixture using a spatula to crisp the other side for another 5-7 minutes.
- Serve: Remove the crispy rice and eggs from the skillet and serve hot. Enjoy your crispy, flavorful meal!
Notes
- Use day-old rice if possible; it fries better and crisps up more easily.
- Be gentle when flipping to keep the crispy layer intact.
- Feel free to add soy sauce, scallions, or sesame oil for extra flavor.