Overhead image of a Crispy Jasmine Rice & Steak Bowl

Crispy Jasmine Rice Steak and Egg Bowl

This Crispy Jasmine Rice Steak and Egg Bowl is easy to make, hearty, and leftover friendly. This recipe is perfect for breakfast, lunch, and dinner and we promise these crispy rice bowls will quickly become a favorite!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend Terri of @terri_mcleish in partnership with USA Rice and thefeedfeed.

  • Servings
    4
  • Serving Size
    1 bowl
  • Prep Time
    30 min
  • Cook Time
    30 min
  • Total Time
    1 hr

Ingredients

Crispy Rice

  • 3 cups of day old US grown Jasmine Rice
  • 2 scallions finely chopped, white and green parts of the scallion separated 
  • 1 large clove minced garlic 
  • vegetable oil, to coat the pan 
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon low sodium soy sauce
  • sliced cooked steak

Quick Cucumber Salad:

  • ½ thin sliced English cucumber 
  • ¼ thin sliced shallot
  • 1 tsp sugar
  • pinch of salt
  • ¼ cup rice wine vinegar 

Gochujang Mayo

  • ¼ cup kewpie mayo
  • 1 heaping tbsp gochujang paste (more or less to taste)
  • pinch of sugar to taste
  • sesame oil, for drizzling

Directions

  • In a nonstick pan set over medium heat, add in vegetable oil. 
  • Next, add in the scallion whites and minced garlic, sauté until fragrant for 3 minutes.
  • Place day-old rice on top, drizzle in toasted sesame oil and soy sauce. Toss to combine and press down on the rice to help crisp.
  • Place a lid on top and Allow to the rice to cook undisturbed for 6-8 or until the bottom is nice and crispy making sure to rotate the pan as it cooks to evenly toast. 
  • When done, transfer crispy rice to plate.
  • Wipe the pan clean. Crack in 3-4 eggs and fry on medium heat until the whites are set and the yolks are still runny.
  • Place fried eggs on top of rice along with sliced steak (OR a different protein of choice! Cooked tofu or a simple rotisserie chicken would be fabulous as well). 
  • In a small bowl, combine cucumbers and shallot along with sugar, salt and rice wine vinegar. Stir to combine and allow to sit at room temp for about 30min. Drain. Place cucumbers on top of crispy rice bowl. 
  • To finish, make your gochujang mayo. Combine all ingredients in a bowl and mix. Season to taste. drizzle over crispy rice.