Crispy Rice and Eggs

(from kintyre’s recipe box)

Source: Stir

Serves 1 people

Categories: breakfast, not tried


  • Olive oil
  • 1/2 cup cooked brown rice (go ahead and use white if that's what you've got.)
  • 2 large eggs
  • Diamond Crystal kosher salt
  • Black pepper
  • plain whole milk yogurt and hot sauce for serving if you like.


  1. Pour generous slick of olive oil into and 8 or 9 inch cast iron pan and place over medium high heat for 3 minutes.

  2. Scoop the rice into the hot pan and spread it evenly across the surface with a spoon or rubber spatula.

  3. Reduce the heat to medium and cook for 60 to 90 seconds.

  4. Do not stir.

  5. While the rice is frying, crack the eggs into a small glass.

  6. In the center of the rice dig 2 holes, each one a little larger than an egg yolk.

  7. Pour one egg into each hole – some of the whites will seep into the surrounding rice – and cook for 2 minutes, still don’t stir.

  8. Season with a generous pinch of salt and a couple grinds of black pepper.

  9. Turn on the broiler, and slide the pan beneath it for 1 to 2 minutes, until the whites are set and the yolks are warm but still runny.

  10. Shimmy the rice and eggs onto a plate helping it along with a spatula if necessary.

  11. The whole thing will transfer like a pancake.

  12. Top with a few shakes of hot sauce and a generous dollop of yogurt if using and serve immediately

Email to a friend | Print this recipe | Back