It’s a breakfast kind of few weeks, I guess. I’ve been slightly ignoring those recipes simply because I like to eat what I make and I really enjoy baking for breakfast. Muffins, quick breads, waffles, pancakes, biscuits… Eggs aren’t exactly my thing. But after this recipe eggs may be back on the mark for being my thing. It was so delicious I even had it for lunch today. So spoiler alert, if you like eggs and rice and happiness, you’ll love this!
Fried Egg and Rice
This one is super easy, guys. I’m going to give you the instructions for a single egg serving since that’s the pretty picture, but in reality you’ll want 2 eggs. At least, I did. And while there’s not really a sauce in the photo, I added one because I think eggs need more than just salt and pepper.
Let’s start with the rice. It’s as simple as “make your rice.” Now, getting a little more complicated, I use a rice cooker exclusively. I usually make about 2 cups of uncooked rice (which fluffs up to about 6 cups) at a time and then just refrigerate the rest for anything. Tomorrow’s breakfast, fried rice, whatever. It’s easy to use up extra rice. But whether you make a lot or a little we are going to follow the instructions I mentioned in Meat and Rice Bowl recipe. We start with good, proper sticky rice, usually some kind of sushi rice. My favorite is Calrose from a childhood raised on it. Rinse your rice three times to get rid of the super starchy outer coat, and then add water up to the first knuckle on your finger. Turn on your rice cooker and let it go!
Now, we don’t want to start anything else until the rice is done, since the eggs cook so quickly. So once the rice is done and sitting warm let’s get going! You can add either butter or oil to the pan. If oil, just enough to coat the bottom, and if, like me, you choose butter for the flavor and the slight fluffiness it gives eggs, then you’ll want 1/2 tablespoon per egg. Turn your pan on to a medium low heat. We don’t want anything too hot or the outer edges of the egg will cook far quicker than the center and you’ll end up with overcooked egg. Place the butter in the pan and wait until it completely melts. Once it does very carefully break your egg (or eggs) into the pan. It’s very important that you are careful, because we want these eggs sunny-side-up, which mean the yolk needs to be intact. If the yolk breaks, you may want to throw the egg away and start over. It won’t be nearly as good without a runny yolk! One way to make sure the yolk stays together is to crack your egg against a flat surface, like the counter, and then use two hands to gently pull it apart and slide it into the pan. That’s how I do it! If you break a few, no worries, you’ll get the hang of it!
Once the egg is cracked and cooking we need to keep the heat at the perfect temperature. It needs to be hot enough that the edges of the egg are bubbling a bit but cool enough that only the edges are bubbling. Add the salt and pepper at this point, before the egg is set, and cook for 2-3 minutes. If it looks like the center isn’t cooking at all the the outer edges are cooking too quickly just place a lid on the pan for about 30 seconds-1 minute to steam the center a bit. Don’t leave the lid on too long or you’ll end up with over-easy eggs, not what we are looking for!
While the eggs are cooking measure out your soy sauce and add the ginger and garlic salt and stir until combined. Pour the soy sauce on the bottom of a plate. Add about 1-1.5 cups of cooked rice to the plate on top of the sauce. When the egg(s) are cooked gently slide them from the pan on to the rice. Sprinkle with fresh, chopped chives.
Enjoy it while it’s hot! And keep your pan ready… you may want seconds!
Link’s Fried Egg and Rice
- Bird Egg
- Hylian Rice
Fried Egg and Rice
Sunny-side-up eggs over a bed of rice and ginger garlic soy sauce
- 1 egg (you’ll probably want 2)
- 1/2 tablespoon butter (1 if you cook 2 eggs)
- salt and pepper to taste
- 1/3 calrose rice
- enough water to cover rice up to first knuckle on finger
- 1/8 plus 2 tablespoons soy sauce
- 1/8 teaspoon ground garlic
- 1/8 teaspoon garlic salt
- 1 tablespoon fresh chives (or 1/2 tablespoon dried chives)
- Rinse your rice three times. Place your finger gently on top of the rice and add water until the water level reaches your first knuckle joint. Turn on your rice cooker and wait until complete.
- Heat your pan on medium low and melt butter.
- Carefully crack your egg into the pan, ensuring the yolk stays intact. If the yolk breaks, you may want to throw the egg away and start over.
- Keep the heat on medium-low but adjust if necessary. It needs to be hot enough that the edges of the egg are bubbling a bit but cool enough that only the edges are bubbling.
- Add the salt and pepper at this point, before the egg is set.
- Cook for 2-3 minutes. If it looks like the center isn’t cooking at all the the outer edges are cooking too quickly just place a lid on the pan for about 30 seconds-1 minute to steam the center a bit.
- While the eggs are cooking measure out your soy sauce and add the ginger and garlic salt and stir until combined.
- Pour the soy sauce on the bottom of a plate. Add about 1-1.5 cups of cooked rice to the plate on top of the sauce.
- When the egg(s) are cooked gently slide them from the pan on to the rice. Sprinkle with fresh, chopped chives.