Author Notes
Being a mom is busy! After almost a decade cooking for my children, the recipes I have come to love has evolved or stayed with us. This is one of the recipe that had stayed with my grandmother all the way until now. I grew up eating this when the fridge was empty (there is always leftover rice) and my mom was trying to feed me as quickly as she can. And this is now the recipe I often make with my hungry kids at least once a week. They love it and it is easy! —FrancesRen
Continue After Advertisement
Ingredients
-
2 tablespoons
neutral oil
-
1 teaspoon
soy sauce
-
1
egg
Directions
-
Heat a nonstick pan over medium-high until the oil is hot and shimmering. Crack the egg into the oil. If you hear the sizzling of the egg with the edges starting to form then you did it right!
-
Cover the non stick pan for 1 min and turn down the heat one notch and get your soy sauce ready.
-
Open the cover. By this time, the egg white should be cooked but the yellow egg area is still pretty raw. Now pour in the soy sauce and quickly cover the non stick pan and swirl the pan around so the oil can catch on the soy sauce and create this unami crispy soy sauce edges! Wait 15 seconds and your egg should be ready. The perfect soy sauce crispy egg is when the egg white just glazed over the egg yolk and the edges are blackened and crispy, leaving the egg yolk to be exploded onto the rice.
-
Enjoy!
I like to put it on the rice for the kids, or add it onto our leftover Chinese/Thai food.
See what other Food52ers are saying.