Easy 5-Minute Egg Rice Bowl
Easy 5-Minute Egg Rice Bowl
Ingredients
For the Bowls
- 4 eggs
- 1/4 cup lemon juice
- 2 teaspoons roasted sesame seeds, for garnish
- 2 tablespoons vegetable oil, divided, plus more as needed
- 4 cups cooked rice, hot, for serving
Instructions
- 1
In a medium bowl, combine the fish sauce, granulated sugar, chili sauce, and oyster sauce. Add the chopped spring onion and diced red onion. Fill the bowl halfway with water (approximately 1 cup) and whisk all the sauce ingredients together thoroughly until well combined.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or pan over low heat. Pour the mixed sauce (with the onions) into the pan. Let the sauce simmer gently, stirring occasionally, until it thickens slightly and begins to bubble, about 3-5 minutes. Once thickened, pour the cooked sauce into a separate heatproof bowl and set aside.
⏱️ 5 min
- 3
In the same skillet, add the remaining 1 tablespoon of vegetable oil (or more if needed) and increase the heat to medium. Carefully crack the eggs into the pan, ensuring they are spaced apart. Fry the eggs sunny side up until the whites are set and the yolks are still runny, about 2-3 minutes.
⏱️ 3 min
- 4
Once the eggs are cooked to your preference, spoon the reserved thickened sauce evenly over each egg in the pan. Let it cook together for an additional 30 seconds to 1 minute to allow the flavors to meld and the sauce to warm through.
⏱️ 1 min
- 5
To serve, divide the hot cooked rice among four bowls. Carefully place one sauced egg over the rice in each bowl. Squeeze 1 tablespoon of lemon juice over each serving and sprinkle generously with roasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy 5-Minute Egg Rice Bowl
For the Bowls
- 4 eggs
- 1/4 cup lemon juice
- 2 teaspoons roasted sesame seeds, for garnish
- 2 tablespoons vegetable oil, divided, plus more as needed
- 4 cups cooked rice, hot, for serving
Instructions
- 1
In a medium bowl, combine the fish sauce, granulated sugar, chili sauce, and oyster sauce. Add the chopped spring onion and diced red onion. Fill the bowl halfway with water (approximately 1 cup) and whisk all the sauce ingredients together thoroughly until well combined.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or pan over low heat. Pour the mixed sauce (with the onions) into the pan. Let the sauce simmer gently, stirring occasionally, until it thickens slightly and begins to bubble, about 3-5 minutes. Once thickened, pour the cooked sauce into a separate heatproof bowl and set aside.
⏱️ 5 min - 3
In the same skillet, add the remaining 1 tablespoon of vegetable oil (or more if needed) and increase the heat to medium. Carefully crack the eggs into the pan, ensuring they are spaced apart. Fry the eggs sunny side up until the whites are set and the yolks are still runny, about 2-3 minutes.
⏱️ 3 min - 4
Once the eggs are cooked to your preference, spoon the reserved thickened sauce evenly over each egg in the pan. Let it cook together for an additional 30 seconds to 1 minute to allow the flavors to meld and the sauce to warm through.
⏱️ 1 min - 5
To serve, divide the hot cooked rice among four bowls. Carefully place one sauced egg over the rice in each bowl. Squeeze 1 tablespoon of lemon juice over each serving and sprinkle generously with roasted sesame seeds. Serve immediately.
⏱️ 2 min