Miso-Butter Crispy Rice with Jammy Eggs
Turn leftover rice into a golden, crunchy skillet supper, fragrant with miso and finished with soft eggs and bright scallions.
Ingredients
- 3 cups cold cooked rice
- 2 tablespoons unsalted butter, divided
- 1 tablespoon white miso
- 1 tablespoon neutral oil
- 2 large eggs
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon rice vinegar
Instructions
- Stir the miso with 1 tablespoon butter and 1 teaspoon warm water until smooth. Toss with the cold rice, breaking up any clumps.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the rice and press it into an even layer. Cook without stirring for 5 to 7 minutes, until the bottom is deeply golden and crisp.
- Flip the rice in sections. Add the remaining butter around the edges and cook for 3 to 4 minutes more, until crisp in spots.
- Meanwhile, fry the eggs in a separate pan to your liking. Drizzle the rice with rice vinegar and top with the eggs, scallions, and sesame seeds.