Garlic Fried Rice with an Over-Easy Egg
This recipe is my go-to when I need something quick, light, and filling. Whether it’s a rushed lunch at home or an impromptu breakfast, I always have two staples on hand: cooked Calrose rice and eggs.
At first glance, this may seem like a humble pairing, but with the addition of FFG’s Bincho Sauce (Japanese BBQ Sauce), these ingredients are transformed into something truly delicious.
The contrast of crispy rice, tender garlic, and a perfectly cooked egg creates a dish that’s simple yet full of flavor. This super simple recipe shows how two pedestrian ingredients can be the backbone of a great meal when paired with the right sauce.
This recipe is substantial enough for lunch, but I also enjoy it for breakfast, sometimes adding a second egg. The key is letting the rice form a light crust in the pan, adding a layer of texture that pairs perfectly with the sauce and runny egg yolk.
Main Ingredients:
Calrose Rice: The backbone of this dish, Calrose rice is a short-grain variety that becomes wonderfully tender when cooked. Drying and chilling it ensures it fries up nicely.
Bincho Sauce (Japanese BBQ Sauce): A sweet and savory Japanese barbecue sauce that ties everything together with umami richness.
Egg: A perfectly cooked over-easy egg makes this dish hearty and satisfying. The runny yolks will mix in with the rice to create a rich sauce.
Garlic Fried Rice with an Over-Easy Egg
This recipe is my go-to when I need something quick, light, and filling.
1
servings5
minutes10
minutes15
minutesKeep the screen on while I cook
Ingredients
1 1/2 cups calrose rice,
cooked, dried, and chilled2 tbsp sesame oil, divided
(1 ½ tbsp for rice, ½ tbsp for egg)2 garlic cloves, thinly sliced
2 green onions, whites and greens
separated, thinly sliced2 tbsp Bincho Sauce
(Japanese BBQ Sauce)1 egg
1 tsp furikake (optional, for garnish)
salt to taste
pepper to taste
Method
- Heat the Pan: Heat 1 ½ tablespoons of sesame oil in a nonstick or cast-iron skillet over medium-high heat for 1–2 minutes until shimmering but not smoking.
- Add the Rice: Add the chilled Calrose rice, pressing it down gently to form an even layer across the pan.
- Add Garlic and Onion Whites: Scatter the sliced garlic and white parts of the green onions over the top of the rice. Season with salt and pepper.
- Create the Crust: Let the rice cook undisturbed for 4–5 minutes, allowing a light golden crust to form on the bottom. Avoid stirring during this time.
- Toss and Finish: Gently toss the rice to mix in the garlic and onions, breaking up any large clumps. Stir-fry for an additional 1–2 minutes to warm the rice through and soften the garlic a little bit.
- Season and Glaze: Drizzle the Bincho sauce evenly over the rice and toss to coat. Season with salt and pepper to taste. Transfer the rice to a plate.
- Wipe the Pan and Add Oil: Wipe out the pan with a paper towel. Add ½ tablespoon sesame oil and heat over medium for 1 minute.
- Cook the Egg: Crack the egg into the pan and cook until the whites are set but the yolk is still runny, about 1-2 minutes. Gently flip the egg and season with salt and pepper.
- Plate and Garnish: Place the over-easy egg on top of the fried rice. Garnish with the sliced green onion greens and sprinkle with furikake for extra flavor and texture.
Field Notes
- To make the rice for stir-frying, rinse the rice well. Add 1 1/2 times the water to the rice. Season it with salt, cover the pot, and bring to a boil. Drop to a simmer and cook for 10 minutes. Turn off the heat and let stand for another 10 minutes. Fluff the rice into a single layer with a fork onto a parchment-lined sheet pan. Let cool to room temperature and transfer to an airtight container for refrigerating.
- Substitute store-bought Japanese BBQ sauce for the Bincho Sauce (Japanese BBQ Sauce) if you like.
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