White rice and eggs is a simple and humble dish with rice, eggs, sesame oil, and soy sauce. The garnishes are optional but highly recommended!
Eggs aren’t just for breakfast! They’re a fantastic source of protein and nutrients that can be enjoyed any time of the day. White rice and eggs is one of my go-to dishes when I don’t feel like cooking but still want something that feels like comfort food. You can keep it simple or jazz it up. I’ve listed several options below.
This meal is cozy and comforting. It’s an excellent use for leftover rice and a great opportunity to use up leftovers. While it’s simple and perfect as it’s shown, I often add leftover veggies and protein to buk it up. Leave the yolks runny, and they become the most delicious sauce when mixed with soy sauce, sesame oil, butter, and scallions.
White Rice And Eggs
Why We Love This Recipe
- Simple and delicious. Don’t let the simplicity of this dish fool you. It’s deceptively delicious!
- It doesn’t get much easier than this. The whole dish comes together in less than 10 minutes.
- Customizable. The variations are endless. Add your favorite protein, hot sauce, and toppings.
- Affordable. This bowl comes in at less than three dollars. It’s simple, cheap comfort food.
Ingredients You’ll Need
These are the ingredients I add to white rice and eggs, but I’ve listed some more ideas below for when I feel like jazzing it up a bit more!
- Rice – This is an excellent use for leftover rice, but any rice will work. Since my family loves white rice, I make a batch of my oven-baked rice every week, which is what we used for this recipe. A rice cooker makes it easy if you prefer to make yours fresh.
- Ghee – I prefer to cook the eggs in ghee butter for added flavor. It also has a high smoke point, so no worrying about your butter burning.
- Salted Butter – Salted butter hits differently than unsalted butter, and about a tablespoon stirred into the hot rice enhances the dish’s overall flavor!
- Eggs – Good quality, pasture-raised eggs are what I recommend for this recipe. Their flavor is infinitely better than cheap eggs.
- Dark Soy Sauce – You can use any soy sauce you like, but I love dark soy sauce, which has an intense flavor and a thicker viscosity. It’s pretty salty, so like a lot of soy sauce, you could use dark soy and low-sodium soy sauce.
- Scallions – It’s no secret that I’m obsessed with scallions and put them on almost everything. However, this dish benefits from the fresh, crunchy taste and texture they add.
- Toasted Sesame Oil – Sesame oil adds delightful flavor and nuttiness. A little goes a long way, so I suggest adding a little at a time if you’ve never had it. You can always add more of an ingredient, which is easier than fixing the entire dish once you’ve added too much.
- Toasted Sesame Seeds – Much like the same oil, toasted sesame seeds add a deep, nutty flavor and provide a little extra crunch.
- Aleppo Pepper – Aleppo pepper adds depth of flavor as well as a bit of heat.
Pro tip: Pasture-raised eggs are one of the ingredients I’m willing to spend more money on. Not only is the flavor better, but they’re higher in nutrients like vitamins A, D, E, antioxidants and omega-3 fatty acids. The conditions in which battery hens are raised are atrocious, if that matters to you. Pasture-raised hens are well cared for, and their eggs have a richer flavor.
How to Make Rice And Eggs
This recipe comes together in mere minutes. It’s so easy I can hardly even call it a recipe!
- I like to make the sauce first. In a small bowl, mix the soy sauce and sesame oil.
- If you’re using leftover rice, add the amount you want to a bowl and microwave for 40 to 60 seconds or until it’s hot. If making rice from scratch, make my foolproof baked rice or use a rice cooker to keep things quick and easy.
- When the rice is hot, stir in the salted butter and set aside.
- Next, you’ll want to fry your eggs. Place a small, nonstick pan over medium heat. When the pan is hot, add a little ghee. I like to use the spray ghee for convenience. Cook the egg however you like. Sunny-side-up or over-easy is my preference. The runny yolk acts like a sauce once it’s stirred into the rice.
- When the egg is cooked to your liking, carefully place it on the rice.
- Drizzle the with the sauce, and sprinkle on the scallions, sesame seeds, and Aleppo pepper flakes.
Pro tip: To ensure the white part of the egg is cooked, my little trick is adding a tablespoon of water to the pan and covering it. The water creates steam, which helps the whites cook quickly, leaving the yolk runny. If you like crispy edges around your eggs, omit the water, and cook uncovered over medium-high until the edges are crisp and the white is set.
Recipe Variations + Helpful Tips
As I mentioned above, the beauty of this dish is its simplicity, but it’s also fun to jazz up. Here are some options and helpful tips!
- Crack the eggs into a small dish before adding them the pan. It’s easier to get any shells out that way.
- Swap out the white rice with jasmine, basmati, or even quinoa if that’s your thing.
- Crisp up the rice before topping it with the eggs. Crispy rice. Need I say more?
- Add your favorite chicken sausage on the side for some extra protein.
- For additional flavor, use flavored butter. Garlic and herb butter would be delish!
- Drizzle your favorite hot sauce for added flavor. We love this garlic jalapeno sauce from Trader Joe’s.
- A little squeeze of fresh lemon is always a good idea. The bright, acidic flavor elevates most dishes.
- For the toppings, try crumbled roasted sesame sheets, kimchi, sriracha, chili crisp, or sliced avocado,
- Add leftover veggies and/or protein to make this a little more filling and nutritious. I adore adding ground beef peas to this, which makes it perfect for dinner!
Pro tip: Food prepping allows you to prepare meals like this in minutes. As mentioned above, my oven-baked rice is part of my weekly food prep. Oven-roasted broccoli would be good too. I also prep two packages of scallions every week, keeping the top dark green part separate from the white bottom part. The white part of the scallion is quite strong, so I use that for cooking. The top part of the scallion is fresh and crunchy and adds a subtle onion flavor.
Honestly, storage isn’t usually a thing with this recipe as it’s a dish you throw together on a whim and eat all at once. However, cooked rice should be cooled quickly and consumed within four days. This is something that came as a shock to me when I went through my food safety courses. Reheating does not kill the spores and toxins, so this is a rule I live by.
How To Make This More Budget-Friendly
- Use what you’ve got. Before you go out and buy ingredients for a recipe, shop your kitchen. Often, you’ll find something you’ve forgotten about, or that can be easily swapped out for an ingredient in the recipe.
- Buy everything on sale. The rice was buy one get one free at my store, making it just $1.12 a box and pennies a serving. This goes for ALL of your grocery shopping. Shopping sales are the easiest way to save money on food. We have more tips in our 25 Ways to Save Money on Groceries post.
- Compare prices on ingredients you buy the most, and buy them where they’re the cheapest. Target always has the organic Happy Eggs for $5.29 a dozen, making them just 44¢ each.
Questions About This Recipe
Is this gluten-free?
- If you eat gluten-free, this dish is perfect for you! Ensure you’re buying gluten-free soy sauce or coconut aminos.
Can this be made vegetarian?
Since eggs are one of the main ingredients, you could swap them out for tofu or one of the vegan egg options at some grocery stores. You can cook the eggs in oil and use vegan butter in the rice.
How do you make crispy rice?
Crispy rice is my fav! Place a non-stick skillet over medium-high heat. When the pan is hot, add some butter immediately followed by the rice. Cook until the rice is brown and crispy all over. Don’t stir too much, as the rice will get crispier as it cooks in the pan undisturbed.
I’m not too fond of runny yolks. Can I make scrambled eggs and rice?
Of course. Instead of frying the eggs, scramble them as you usually do, mix them with the rice, and then continue with the garnishes.
Can I use oil instead of butter?
There’s a reason the rice at Japanese steak houses is so darn delicious. They fry it in butter! The butter gives the dish a nutty richness that oil can’t provide. You CAN use oil, but I wouldn’t suggest it.
If you have food sensitivities or follow a special diet, check out our dairy-free, gluten-free, low-carb, and vegetarian recipes!
Serve This With
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White Rice and Eggs
- 1 cup cooked rice
- 2 eggs
- 1 tbsp salted butter
- 2 tsp dark soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp sliced scallions
- 2 tsp toasted sesame seeds
- 1/2 tsp Aleppo pepper flakes
- Additional butter or ghee for cooking the eggs
For The Sauce
- In a small bowl, whisk the sesame oil and soy sauce together. Set aside.
For The Rice
- Add the desired amount of leftover rice to a bowl, and microwave it for about 60 seconds or until hot. If making rice from scratch, follow the directions on the package.
For The Egg
- Place a small, nonstick pan over medium heat.
- When the pan is hot, add a little spray ghee or butter.
- Crack two eggs into a separate dish, and then add them to the pan.
- Cook the egg until it's done to your likng.
To Assemble The Bowl
- Place the cooked eggs on top of the hot rice.
- Drizzle the with the soy/sesame oil sauce.
- Sprinkle on the scallions, sesame seeds, and Aleppo pepper flakes.