Vietnamese · Breakfast
Vietnamese Fried Eggs with Rice
Crisp-edged fried eggs served over warm steamed rice, finished with a drizzle of seasoned soy sauce, scallions, and a scattering of fried shallots. Salty, savoury, and lightly caramelized at the edges, this quick Vietnamese comfort dish leans on runny yolks mingling with rice and a few drops of chili for heat.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
479Calories
16.9gProtein
26.4gFat
39.3gCarbs
2.1gSugar
1.2gFiber
940mgSodium
826mgChol
5.8gSat Fat
305mgPotassium
85mgCalcium
2.8mgIron
2.1mcgVitamin B12
2mgVitamin C
gluten-free-adaptable
rich-umami
breakfast
Instructions
1
Prep
Crack the eggs into a small bowl. Mix the soy sauce with sugar in another bowl until the sugar dissolves. Slice the scallion.
2
Fry
Heat the vegetable oil in a small nonstick skillet over medium-high heat until it shimmers, then slide in the eggs and fry undisturbed for 2–3 minutes until the edges turn golden brown and crisp.
3
Plate
Mound the warm jasmine rice on a plate, lay the fried eggs on top, and drizzle with the sweetened soy sauce. Scatter the scallion, fried shallots, black pepper, and sriracha over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 1/2 cup300g, cooked jasmine rice
- 2 tbsp30ml vegetable oil
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp fried shallots
- 22 scallion
- 1/2 tsp1/2 tsp sugar
- a pinch of black pepper
- 1 tsp1 tsp sriracha or hot sauce, optional
