This crispy eggs and rice recipe is made from five ingredients and is easy to make. Plus, it’s the perfect way to use leftover rice from takeout the night before. I can guarantee once you try this simple breakfast recipe, you’ll be making it on repeat.

Perfect for mornings when you want a quick breakfast that tastes amazing. This crispy eggs and rice recipe is the answer. You can get as creative as you like with the toppings, but I really enjoy the crunchy garlic chili oil and chives. That said, a touch of soy sauce or adding some kimchi would taste amazing too.

Crispy Eggs and Rice – Healthyish Foods

Ingredients Needed for Crispy Egg and Rice

Rice – Leftover rice works perfectly for this recipe since it is a little dry and firm.

Egg – You will use one egg per half cup of rice for this recipe.

Olive Oil – You will need a generous amount of olive oil in both pans to ensure that you achieve a perfectly crispy egg and crispy rice. Don’t, worry the oil will drain off when you lift the egg from the pan.

Crunch Garlic Chili Oil – Top this dish with crunchy garlic chili oil for the ultimate flavor explosion. You can also use hot sauce, sriracha, or any topping you enjoy.

Chives – The chives add an element of freshness and bite which tastes amazing with this dish.

How to Make Crispy Eggs and Rice

Heat a 9-inch non-stick skillet over medium high heat.

Add 1-2 tablespoons of olive oil.

Once the oil is hot, add the leftover white rice.

Press the rice into the bottom of the pan using a spatula. This way, the bottom will get a nice brown sear. Do not stir.

Once golden brown, carefully remove the rice from the pan.

Heat a 9-inch cast iron skillet over medium high heat.

Add 2 tablespoons olive oil. Once the oil is hot but not smoking add one egg.

The egg will immediately bubble up.

Once the edges are lightly browned, carefully remove the egg and place it over the crispy rice.

Top with salt, pepper, crunchy garlic chili oil, chopped chives and enjoy.

Crispy Eggs and Rice – Healthyish Foods

Storage

Best enjoyed immediately. The nutritional information does not include the olive oil for frying the eggs. Looking for more recipes?

Crispy Eggs and Rice – Healthyish Foods

Crispy Eggs and Rice

This crispy eggs and rice recipe is made from five ingredients and is easy to make. Plus, it’s the perfect way to use leftover rice from takeout the night before. I can guarantee once you try this simple breakfast recipe, you’ll be making it on repeat.
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Ingredients

  • 1 cup white rice, leftover rice is best
  • 2 eggs
  • ¼ cup olive oil, divided
  • 1 tablespoon crunch garlic chili oil, divided
  • 1 tablespoon chives, chopped small divided
  • pinch salt
  • pinch black pepper

Equipment

  • 1 9-inch non-stick skillet
  • 1 9-inch cast-iron pan

Instructions 

  • Heat a 9-inch non-stick skillet over medium high heat.
  • Add 1-2 tablespoons of olive oil.
  • Once the oil is hot, add the leftover white rice.
  • Press the rice into the bottom of the pan using a spatula. This way, the bottom will get a nice brown sear. Do not stir.
  • Once golden brown, carefully remove the rice from the pan.
  • Heat a 9-inch cast iron skillet over medium high heat.
  • Add 2 tablespoons olive oil. Once the oil is hot but not smoking add one egg.
  • The egg will immediately bubble up.
  • Once the edges are lightly browned, carefully remove the egg and place it over the crispy rice.
  • Top with salt, pepper, crunchy garlic chili oil, chopped chives and enjoy.

Nutrition

Serving: 1serving, Calories: 463kcal, Carbohydrates: 74g, Protein: 12g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 67mg, Potassium: 172mg, Fiber: 1g, Sugar: 1g, Vitamin A: 303IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 2mg