Crispy Rice and Egg Skillet with Garlic Brown Butter
Ingredients
- 3 cupscooked rice (day-old or cold preferred)
- 4large eggs
- 3 tablespoonbutter
- 4 clovegarlic
- 2 tablespoonsoy sauce
- 1 teaspoonsesame oil
- 2 wholescallion
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 2 scallions on the bias.
Method
- 01
Heat 1 1/2 tablespoons butter in a large skillet over medium-high heat until foaming. Add the rice in an even layer and cook, undisturbed, for 4–5 minutes until the bottom begins to brown and crisp. Stir and cook another 3–4 minutes until the rice is warm and some grains are golden. Transfer to a plate.
- 02
Reduce heat to medium. Add the remaining 1 1/2 tablespoons butter to the pan along with the minced garlic. Cook for 1–2 minutes, stirring often, until the garlic is fragrant and the butter begins to brown (watch for small brown bits).
- 03
Pour the browned garlic butter back over the rice and toss to coat. Drizzle with soy sauce and sesame oil, then taste and season with salt and black pepper as needed.
- 04
Return the rice to the skillet over medium heat and make 4 wells in the surface. Crack 1 egg into each well, then cover the skillet with a lid or foil. Cook for 5–7 minutes until the egg whites are set but the yolks remain runny (or longer if you prefer firmer yolks).
- 05
Remove from heat. Scatter the sliced scallions over the top and serve directly from the skillet.
Spice Tips
For savory depth, add 1/2 teaspoon white miso paste to the soy sauce. For gentle heat, stir in a pinch of white pepper or a few threads of Sichuan peppercorn. A splash of rice vinegar (1 teaspoon) brightens the whole bowl.
This recipe shines with day-old or refrigerated rice, which stays separate and crispy. If you only have warm rice, spread it on a plate to cool for 10 minutes first. You can add a handful of frozen peas or corn to the rice in step 3, or finish with a drizzle of chili oil or hot sauce.