---
title: Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette
author: Deb Perelman (Smitten Kitchen)
servings: 4
prep_time: 10m
cook_time: 15m
tags:
  - breakfast
  - lunch
  - bowls
  - vegetarian
  - quick
source: Smitten Kitchen
---

[-- Ginger-Scallion Vinaigrette --]

In a small bowl, whisk together finely minced @fresh ginger{2%tbsp}, thinly sliced @scallions{4}, @rice vinegar{2%tbsp}, @soy sauce{1%tbsp}, @toasted sesame oil{1%tsp}, @neutral oil{3%tbsp}, and a pinch of @salt{}. Set dressing aside.

[-- Quick-Pickled Carrots (Optional) --]

Toss shredded @carrots{2%medium} with @rice vinegar{2%tbsp}, @water{2%tbsp}, @sugar{1/2%tsp}, and @fine sea salt{1/2%tsp}. Let marinate while crisping rice.

[-- Crisping the Rice & Eggs --]

Heat @neutral oil{2%tbsp} in a #large cast iron skillet{} over medium-high heat until shimmering.

Add cold @cooked short-grain rice{3%cups} (leftover sushi or jasmine rice) and press firmly into an even layer with a #spatula{}.

Cook untouched until the bottom is deeply golden brown and crunchy, about ~crisp{8%to 10%minutes}. Break into crispy clusters.

In a separate skillet, heat @toasted sesame oil{1%tbsp} and fry @eggs{4} until whites are set and yolks remain runny, about ~{3%minutes}.

Divide crispy rice into serving bowls. Top with quick-pickled carrots, sliced @Persian cucumbers{2}, and fried eggs.

Spoon ginger-scallion vinaigrette generously over eggs and rice. Garnish with @toasted sesame seeds{} and @chili crisp{}.\n