- 4 cups cooked jasmine rice (day-old rice is best)
- 3 tablespoons grapeseed oil (divided)
- 1 tablespoon rice vinegar
- 4 teaspoons grated fresh ginger
- 4 garlic cloves, minced
- 1/2 cup sliced scallions, divided (green and white parts)
- 4 eggs
- black sesame seeds
- Start with cooked jasmine rice, or other white rice. (Day-old rice is best because it's drier than just-cooked rice, which allows for the perfect texture when fried.)
- Add one tablespoon of the oil, and the rice vinegar, to cooked rice and stir together until the rice is thoroughly coated.
- Heat the rest of the oil in a large frying pan over medium-high heat. Sauté the ginger and garlic until translucent. Add in half of the scallions and sauté quickly.
- Add the rice to the pan and combine with the sautéed veggies until fully mixed. Using a flat spatula, press and flatten the rice into the pan, until it reaches all sides of the pan. It should be no more than one inch thick.
- You will start to hear the rice crackling. Cook until you see the edges start to brown, about 6 to 8 minutes. Gently lift up the bottom to make sure the rice is golden-brown underneath. Cook a few more minutes if need be.
- Stir the rice and sprinkle with salt and pepper to taste. Take the pan off the burner and set aside.
- In a small frying pan, fry the eggs until the whites of the egg are fully cooked and the yolk is still runny. (I used the lid of mason jar to make perfectly round, runny eggs.)
- Spoon the rice into individual bowls. Top with a runny egg. Sprinkle with the remaining scallions, and the sesame seeds.
- Serve with optional sauces on the side for drizzling.
- I used Trader Joe's frozen rice, which is pre-cooked and heated in the microwave. Make sure to cool the rice in the refrigerator to dry it out a little before using.
- Using leftover "take-out" rice is also a great option. I always freeze any leftover rice and reheat it in the microwave before using.
- Don't have a ring mold for frying the eggs? Use the lid of a mason jar! It makes perfectly round, runny fried eggs every time!
Watch a short video of this recipe here.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Sides
- Method: Stove top
- Cuisine: Asian Fusion
- Diet: Vegetarian
- Serving Size:
- Calories: 416
- Sugar: 0.6 g
- Sodium: 73.2 mg
- Fat: 15.8 g
- Carbohydrates: 55.6 g
- Protein: 11.2 g
- Cholesterol: 186 mg
Keywords: crispy rice, crispy rice with ginger, crispy rice recipe, ginger rice, leftover rice, vegetarian side dish