15-Minute Asian-Inspired Rice Bowl with Egg and Sesame

Have a cup of cooked rice in the fridge? Turn it into this Asian-inspired rice bowl with an egg, scallions, garlic, soy sauce and sesame. It makes a quick meal for one in about 15 minutes, provided the rice is already cooked, properly chilled and ready to use.

Total time15 minutes

Serves1

Start withcooked rice

The recipe in brief

• Use properly chilled cooked rice. Briefly fry the white parts of the scallions with the garlic.
• Add and thoroughly heat the rice, then season it with soy sauce and sesame oil.
• Cook the egg in the centre of the skillet and serve with the scallion greens and toasted sesame seeds.

A quick way to use leftover rice

Cold cooked rice separates into distinct grains more easily as it fries. The white parts of the scallions and the garlic form the aromatic base, while soy sauce and sesame oil bring the dish together. You can leave the egg with a runny yolk or briefly scramble it, as described in the method.

Plan your next quick dinner

Explore 7 Quick Dinners for a New Week: From Pepper Spaghetti to Veal Saltimbocca →

Ingredients for 1 serving

• 1 cup cooked rice (preferably chilled from the day before)
• 1 egg
• 2 scallions (sliced into rounds)
• 1 garlic clove (chopped)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• a little oil
• 1 tsp white and black sesame seeds (toasted, for topping)

Method

Have the rice ready: Rice that has already been chilled in the fridge is even better, as the grains will separate more easily while frying.

Fry the aromatics: Heat a little oil in a skillet or wok. Add the white parts of the sliced scallions and the chopped garlic. Fry for just 30 seconds until fragrant (do not let the garlic brown, or it will turn bitter).

Add the rice: Tip the rice into the skillet. Mix it well with the garlic and scallions, then fry for 3 to 4 minutes, until thoroughly heated and lightly toasted.

Season: Drizzle the soy sauce and sesame oil over the rice. Mix well again so the rice is evenly coated and browned, then push it towards the side of the skillet to make space in the centre.

Cook the egg: Crack the egg into the centre of the skillet. Leave it undisturbed until the white is cooked and the yolk remains runny. Alternatively, briefly scramble the egg; the runny-yolk version is especially tasty.

Serve: Spoon the rice into a bowl, place the egg on top, scatter over the remaining green parts of the scallions and finish generously with toasted sesame seeds.

My tip for using leftover rice safely

I recommend using only rice that was cooled quickly after cooking and then refrigerated. Use it within 24 hours and reheat it until steaming hot throughout; the 3 to 4 minutes in the method are only a guide. Do not use rice that has been left at room temperature for a long time, as reheating cannot remove any toxins that may already have formed.

Frequently asked questions

Can I use rice from the day before?

Yes, if it was cooled quickly after cooking, kept in the fridge and used within 24 hours. Reheat the rice thoroughly when frying it.

Does this really take 15 minutes?

About 15 minutes if the rice is already cooked and chilled. Cooking a fresh batch of rice is not included in that time.

Can I scramble the egg instead?

Yes. The original method offers a briefly scrambled egg as an alternative to a fried egg with a runny yolk.