Crispy Eggs and Rice
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
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.
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.
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
Course: Breakfast
Cuisine: American
Calories: 463