A crispy rice and egg bowl with a ginger-scallion vinaigrette.
Ingredients
- 1 cupuncooked white rice
- 2 tablespoonsolive oil, plus more for frying
- 2 tablespoonsunseasoned rice vinegar
- 1 tablespoonsoy sauce
- 1 tablespoongrated peeled ginger
- 2scallions, thinly sliced
- 4large eggs
- Kosher salt and freshly ground black pepperto taste
Instructions
- 1
Cook the rice according to package directions. Let cool slightly, then spread on a baking sheet and refrigerate for 30 minutes to dry it out.
- 2
In a small bowl, combine the olive oil, vinegar, soy sauce, ginger, and scallions. Season the vinaigrette with salt and pepper and set aside.
- 3
Heat 1/4 inch of olive oil in a large nonstick skillet over medium-high. Working in batches, gently add the chilled rice by the handful and cook, undisturbed, until crispy and browned on the bottom, about 3 to 5 minutes per batch.
- 4
Transfer the crispy rice to a paper towel-lined plate and season with salt.
- 5
Wipe out the skillet and return it to medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
- 6
To serve, divide the crispy rice among bowls and top each with a fried egg. Drizzle with the ginger-scallion vinaigrette.