Chinese Fried Eggs on Rice with Soy-Garlic Sauce Recipe
A very simple Chinese dish that works both as breakfast and lunch: a bowl of warm rice topped with a fried egg with a slightly runny yolk and a quick soy-garlic sauce. In China this combination is as everyday as egg and bread is for us – perfect when you want something homey but don’t have time for long cooking.
This dish combines the comfort of a warm bowl of rice with the richness of a runny egg yolk and a fragrant soy-garlic sauce. It’s a classic example of simple Chinese home cooking: few ingredients, minimal effort, and maximum flavor.
Chef's tips
Use day-old rice if you have it – it will be slightly drier and the grains will stay more separate. Adjust the amount of sugar and vinegar in the sauce to your taste: a pinch more sugar will soften the saltiness of the soy sauce, while extra vinegar will make the dish brighter and more refreshing.
How to serve
Serve in deep bowls so the sauce can run through the rice. Add a side of quick pickled vegetables or kimchi for contrast, or top with toasted sesame seeds for extra aroma and crunch.
Ingredients
- rice dry, before cooking - 150 g
- water for cooking the rice or according to the instructions on the package - 300 ml
- eggs large - 2 piece
- soy sauce - 2 tablespoon
- oil for frying the eggs - 2 tablespoon
- sesame oil optional, for aroma - 1 teaspoon
- garlic finely chopped - 1 clove
- chives or spring onion chopped - 2 tablespoon
- sugar balances the flavor of the sauce - 0.5 teaspoon
- rice vinegar can be replaced with apple cider vinegar - 1 teaspoon
- pepper to taste
Preparation
- Rinse the rice in a sieve under cold water for about 30 seconds. Transfer to a pot, pour in the measured water, cover and bring to a boil.
- When the water starts to bubble vigorously, reduce the heat to low and cook covered for 10–12 minutes, until the rice absorbs the water. Turn off the heat and leave covered for another 5 minutes.
- In a small bowl, mix the soy sauce, rice vinegar, sugar, chopped garlic and sesame oil. Set aside to let the flavors meld.
- Heat the vegetable oil in a pan over medium heat. Crack in the eggs and fry for 3–4 minutes, until the whites are fully set and the yolks remain slightly runny. If you prefer firmer yolks, fry longer or cover the pan for the last minute.
- Fluff the cooked rice with a fork and divide between two bowls.
- Place one fried egg on each portion of rice.
- Drizzle the eggs and rice with the prepared soy-garlic sauce.
- Sprinkle everything with chopped chives and freshly ground pepper. Serve immediately while the eggs are still hot.
Storage
Najlepiej zjeść od razu, bo jajko sadzone po podgrzaniu robi się gumowe. Jeśli coś zostanie, przechowuj w lodówce w szczelnym pojemniku i podgrzej delikatnie na patelni pod przykryciem z odrobiną wody.
