Butter soy rice with crispy fried eggs
Hot rice, a pat of butter, a splash of soy sauce and crispy-edged eggs, the Korean late-night bowl that tastes far richer than three ingredients should.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $1.37 a serving
- 640 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 4 large eggs
- 2 tbsp butter
- 1 tsp sesame oil (optional)
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- 1¼ cups water
- ¼ tsp salt
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
Each serving has about 640 calories, 21 g protein, 75 g carbs and 29 g fat, and costs about $1.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No butter? Ghee works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer under cold water, swishing it with your fingers, until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: Rinsing washes off the loose starch that makes rice gummy.Put the rice, 1¼ cups water and the salt in a small and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, turn the heat to low and cook for 15 minutes. Take it off the heat and leave the lid on for 5 minutes more.
Low heatTimer: 15 min
Dolly’s tip: No peeking. The steam trapped under the lid is what finishes the rice.Heat the oil in a large nonstick over medium-high until it . Crack in the eggs, leaving a little space between them.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium-high heat
Dolly’s tip: Crack each egg into a small cup first. A broken yolk or a bit of shell is easy to fix before it hits the pan.Fry the eggs without moving them for 2 to 3 minutes, until the edges are brown and and the whites are completely set.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 2 min 30 sec
Dolly’s tip: Tilt the pan and spoon a little hot oil over the whites near the yolk. It sets them without flipping.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Divide the hot rice between two bowls. Push 1 tablespoon of butter into the middle of each and let it .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Slide two eggs onto each bowl, then each with 1 tablespoon of soy sauce and a few drops of sesame oil.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Scatter the green onions and sesame seeds over the top. Break the yolks and stir everything together as you eat.
Dolly’s tip: Stirring is the point. The yolk, butter and soy turn into a glossy sauce for the rice.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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