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Egg and Garlic Rice Bowl

Egg and Garlic Rice Bowl- Sesame fried eggs and fragrant garlic rice meet together for a simple and delicious brunch bowl.

January 7, 2022 by Nicole Collins

It's story time!

Once upon a time, I was sure that I hated rice.

Growing up, I used to visit a relative with my dad every couple of weekends. And, she'd always make the same thing for breakfast. Eggs and rice.

I absolutely hated it. Therefore, I went through most of my life saying that I hated rice.

Fast forward to my junior year of high school. I'm having a sleepover with my friends. They decide to order Chinese food (which I'd never had before, because I hated rice). I panic, then realize that had no other options than to suck it up and figure out something that I could eat from the menu. And of course, I was peer pressured into taking bites of everything my friends had collectively ordered.

And, that was the night my love affair with Chinese food was born.

What I learned was that plain, white, unseasoned rice with overcooked, unseasoned eggs is not normal...because it's not delicious. But, that's all that I knew of rice. Bland. Dry. Bleck.

My friends changed my life that night. And today, I'm going to change yours with the egg/rice redemption meal.

Today, we're making Egg and Garlic Rice Bowls!

This is one of those super simple, low budget, perfect for a fridge clean out kind of meals. We're simply elevating fried eggs by cooking them in sesame oil, then laying it over fragrant garlic rice garnished with fresh veggies, sesame seeds, and spicy sriracha.


Let's start with my favorite part of the meal...the rice. First, we're going to quickly saute some minced garlic in a little olive oil until it's nice and fragrant. Then, we'll add in our jasmine rice to gently toast in that garlicky oil for just a minute or two. From there, we'll pour in some water, add in a pinch or salt and pepper, then let the rice cook for only about 15 minutes.

Now, why jasmine rice? Because, it's my absolute favorite rice. It's a long grain rice, and it's honestly not the lowest carb option of the rice choices. But, it just feels a little softer, more moist, and more pleasant to me. You could substitute basmati or white rice if you need to, but you'll need to adjust the cooking times according to package directions if you go that route.

For our eggs, we're going to make a super simple fried egg to lay right on top of our rice bowl. But instead of simply cooking our eggs in a neutral oil or butter, we're going to cook them in a little sesame oil. Sesame oil has a lovely, nutty taste which blends perfectly with the rich, gooey egg. We'll cook the eggs until the whites are just set, the yolks are still runny, and the edges of the eggs are a little crisp. Then, we'll plop those eggs right on top of our bowl of garlic rice.

To add some freshness to the bowl, we're going to add some very thinly sliced radish and some creamy avocado slices. If you don't have or don't like radish and avocado, you could substitute some thinly sliced carrots and sauteed spinach for the veggies if our bowl. Or, if you're working on a big fridge clean out, add all of the veggies! The veggie part of this bowl is super flexible.

To serve, we're going to garnish the bowl with some black sesame seeds and a drizzle of sriracha. If you don't like spicy things, leave the sriracha out. There's plenty of flavor happening in our bowl with or without it.

This bowl is the epitome of simple and delicious. We have humble rice that's taken to a whole new extreme thanks to a little garlic clove. We have humble eggs that are totally elevated thanks to a splash of uber flavorful sesame oil. And, we have fresh produce to add some lightness and brightness which helps to make this bowl not feel too heavy. Then, that spicy squirt of heat at the end ties it all together.

I'll say it again...WHAT. A. MEAL!

Ok, everyone. That's about all for today. I can't decide if we should keep going with the lighter meals or if we should go ahead and transition into game day foods. Tell me what you want to see!

I hope you enjoy. And, let's eat!


Egg and Garlic Rice Bowl

Serves: 2 Print


For the Garlic Rice:

  • 1 tsp olive oil

  • 1 garlic clove, minced

  • ½ cup jasmine rice

  • ¾ cup water

  • ¼ tsp salt

  • pinch pepper

For the Bowl:

  • ½ tbsp sesame oil

  • ½ tbsp canola oil

  • 2 eggs

  • ½ avocado, sliced

  • 1 radish, thinly sliced

  • 1 green onion (dark and light green parts only), sliced

  • black sesame seeds and sriracha, for garnish

  • salt, to taste


  1. Make the Garlic Rice: Heat 1 tsp olive oil in a small saucepan over medium high heat. Add garlic, and cook 30 seconds- 1 min until fragrant. Add rice and cook, stirring occasionally, until the rice is lightly toasted, about 2 minutes. Add water, ¼ tsp salt, and a pinch of pepper. Bring to a simmer. Reduce heat to low, cover, and cook for 15 mins. Remove from heat, allow rice to sit for 5 mins, then fluff rice with a fork.

  2. Fry the eggs: Heat sesame and canola oil over medium high heat in an 8 inch non stick skillet. Once the oil starts to shimmer, crack eggs into the skillet being careful not to break the yolk. Season with a pinch of salt. Once the egg whites have mostly set, cover the skillet for 30 seconds- 1 minute to help finish setting the whites near the yolks. Once the whites are fully set, remove eggs from skillet.

  3. To serve, divide rice between 2 bowls. Top with egg, radish slices, avocado, and green onion divided evenly between each bowl. Garnish with sesame seeds and sriracha, if desired.

Recipe notes:

*If you don't like spicy food, feel free to leave out the sriracha.

*If you don't have jasmine rice, you could substitute white or basmati rice in a pinch. Be sure to adjust your cooking time of the rice based on package directions of your substitute.

*Using a mandoline slicer is an easy way to get nice thin radish slices.

*You could also add julienned carrots or sauteed spinach to this bowl in place of or in addition to the radish and avocado slices.

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