Vietnamese · Breakfast
Rice with Fried Eggs and Soy Sauce
Steamed jasmine rice topped with two fried eggs, crisped at the edges in hot oil and finished with soy sauce, scallion, and cracked black pepper. A fast Vietnamese com trung op la plate built on runny yolks, savory-sweet soy, and fragrant rice.
$2
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
398Calories
17.9gProtein
21.3gFat
31.2gCarbs
3.5gSugar
0.9gFiber
1123mgSodium
786mgChol
5.8gSat Fat
245mgPotassium
75mgCalcium
2.8mgIron
1.4mcgVitamin B12
3mgVitamin C
vegetarian
low-calorie
rich-umami
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Steam or reheat jasmine rice and mound it into a serving bowl, keeping it warm while eggs cook.
2
Fry
Heat vegetable oil in a small nonstick skillet over medium-high heat until shimmering. Crack both eggs in gently and fry 2–3 minutes until whites set and edges turn lacy and golden but yolks stay runny.
3
Plate
Slide fried eggs onto warm rice, drizzle soy sauce over yolks, scatter thinly sliced scallion and cracked black pepper over eggs, and sprinkle sugar lightly over sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 1/2 cup280g, cooked jasmine rice
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 1/2 tsp1/2 tsp black pepper, cracked
- 1/2 tsp1/2 tsp sugar
