Vietnamese Fried Egg Rice Bowl

Instructions

1. 1

   For mise en place, slice the green onions into thin rounds. Keep the cooked jasmine rice warm in a covered bowl, and place a small nonstick frying pan on the stove ready for cooking.

2. 2

   Pour the vegetable oil into the nonstick pan and turn the heat to medium-high. Let the oil heat up for one minute until it shimmers lightly across the surface of the pan.

3. 3

   Crack the eggs carefully into the hot oil, adding a pinch of salt over the whites. Cook on medium heat for 3 minutes until the egg whites are completely set and the edges turn crispy and golden.

4. 4

   Divide the warm jasmine rice equally into two individual serving bowls. Use the back of a spoon to create a small indentation in the center of the rice in each bowl.

5. 5

   Transfer one crispy fried egg carefully on top of the rice in each bowl, resting it right over the indentation. Sprinkle the finely sliced green onions evenly across both eggs.

6. 6

   Drizzle the soy sauce in a zigzag pattern over the eggs and rice. Serve the warm bowls immediately while the edges of the eggs remain crispy.