Garlic Rice With Fried Egg

Garlic Rice with Fried Egg is one of my favorite quick and satisfying meals. It’s simple, flavorful, and perfect for breakfast, lunch, or even a late-night craving. The garlicky rice is savory and aromatic, and when I top it with a perfectly crispy-edged fried egg and that runny yolk—pure comfort.

Why You’ll Love This Recipe

I love how fast this comes together using ingredients I almost always have. It’s incredibly budget-friendly, but still feels like something special. The rice gets crisped up in garlicky oil, and the egg adds richness and protein, turning a humble bowl of rice into something crave-worthy. It’s perfect on its own or as a side for grilled meats, veggies, or pickled sides.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked white rice (preferably day-old)
4 cloves garlic, minced
2 tablespoons neutral oil (like canola or vegetable)
Salt, to taste
1–2 large eggs
Chopped scallions or parsley (optional, for garnish)
Soy sauce or chili flakes (optional, for serving)

Directions

Prep the Rice
If I’m using day-old rice, I break it up with my hands or a spoon so it heats evenly. Fresh rice works too, but I let it cool a bit so it doesn’t get mushy.

Make the Garlic Oil
I heat the oil in a skillet over medium heat. Once hot, I add the minced garlic and cook until golden and fragrant, stirring often—about 1–2 minutes. I remove a small spoonful of the crispy garlic to use as a topping later.

Fry the Rice
I add the rice to the skillet and toss it with the garlic oil. I press it down slightly and let it sit for a minute or two to get a little crisp before stirring. I season with salt and continue frying for about 5–7 minutes, until the rice is hot and slightly toasted.

Fry the Egg
In a separate small skillet, I fry 1 or 2 eggs in a bit of oil until the edges are crispy and the yolk is still runny. I season lightly with salt and pepper.

Assemble and Serve
I spoon the garlic rice into a bowl, top it with the fried egg, and sprinkle over the reserved crispy garlic. Sometimes I add chopped scallions, soy sauce, or chili flakes if I want extra flavor.

Servings And Timing

This recipe serves 1–2.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I stir in a splash of soy sauce or fish sauce for more umami. I’ve also added chopped leftover vegetables, crumbled bacon, or a drizzle of sesame oil for different flavor profiles. If I want more protein, I throw in a second egg or some chopped leftover chicken.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 2 days. To reheat, I fry the rice in a skillet with a little oil to bring back its crispiness. I always cook the egg fresh before serving for the best texture.

FAQs

Can I Use Brown Rice?

Yes, I’ve made this with brown rice and it works great—it just takes a bit longer to crisp up in the pan.

Do I Have To Use Day-Old Rice?

It’s best, but not required. If I use fresh rice, I spread it out and let it cool before frying to prevent it from turning mushy.

Can I Add Soy Sauce?

Absolutely. A splash of soy sauce or tamari adds great depth. I usually add it near the end of cooking so the rice doesn’t get too wet.

How Do I Get Crispy Rice?

I let the rice sit undisturbed in the hot pan for a couple of minutes before stirring. Pressing it slightly helps it crisp up at the bottom.

What Oil Should I Use?

I use a neutral oil like canola, but I’ve also used coconut oil or butter for extra flavor. Just make sure it has a high enough smoke point for frying.

Conclusion

Garlic Rice with Fried Egg is one of those dishes I keep coming back to for its simplicity, comfort, and flavor. It’s fast, filling, and endlessly customizable. Whether I’m eating it for breakfast or dinner, it always hits the spot with minimal effort and maximum satisfaction.