Thai Jasmine Rice with Fried Egg and Pan-Fried Vegetables Recipe
A simple homemade dish inspired by Thai breakfasts – a bowl of rice topped with a runny-yolk egg and quick pan-fried vegetables. It’s like a Thai version of “egg on rice”, perfect for a lazy weekend or a quick, filling lunch.
In Thai diners, a bowl of rice with an egg and vegetables is a quick breakfast or late lunch for people working in nearby shops. It’s everyday home-style food where the texture of the rice and egg matters more than a complex sauce.
This dish shows how, in Thailand, a complete meal can be built from just rice, an egg, and a few vegetables, and eaten at any time of day. Fragrant jasmine rice forms a delicate backdrop for a runny-yolk egg that acts as a sauce, plus quickly stir-fried vegetables with a light crunch. It’s a great example of comforting, home-style Thai food without complicated sauces or long ingredient lists.
Why this version works
- Frying the eggs separately lets you precisely control how set the yolks are.
- Briefly stir-fried vegetables keep their color and slight crunch, so the dish doesn’t taste flat.
- Rinsed and allowed to steam off, the rice stays fluffy under the toppings instead of turning into a solid block.
Chef's tips
Cook the rice a bit in advance – if it’s too wet, it will turn into a heavy, compact mass under the vegetables and egg, losing its texture. The most common mistake is a pan that isn’t hot enough for the vegetables: instead of frying, they release water and start to stew, losing both color and crunch, so start on clearly hot oil. When frying the eggs, watch the white right next to the yolk – once it’s fully opaque while the yolk still wobbles when you shake the pan, that’s the perfect moment to transfer the egg onto the rice.
How to serve
Serve in a deep bowl with extra soy sauce or fish sauce for drizzling and sliced chili for anyone who likes heat. It makes an excellent quick home-office lunch or a late, post-workout breakfast, and it’s easy to build from leftover rice. For a heartier version, add leftover roast chicken or tofu cubes to the vegetables.
Substitutions
- You can replace jasmine rice with any other long-grain rice, making sure to let it steam off well.
- Swap oyster sauce for hoisin sauce or an extra teaspoon of soy sauce for a fish-free version.
- You can replace green beans with small broccoli florets, frying them 1–2 minutes longer.
Ingredients
- jasmine rice jaśminowy - 150 g
- water for cooking the rice
- eggs - 2 pieces
- carrot - 1 piece
- frozen or fresh green beans - 100 g
- bell pepper czerwona - 0.5 piece
- garlic - 1 clove
- soy sauce sojowy - 2 tablespoon
- oyster sauce ostrygowy (opcjonalnie) - 1 tablespoon
- oil roślinny - 2 tablespoon
- chives - 1 tablespoon
- black pepper czarny mielony - 0.25 teaspoon
Preparation
- Rinse the jasmine rice in a sieve under cold water until the draining water is almost clear. Cook according to the instructions until the grains are tender but springy, then leave covered for 5–10 minutes so excess moisture steams off and the rice becomes fluffy.
- Cut the carrot into thin matchsticks, the bell pepper into strips, and, if the green beans are long, into 2–3 pieces. Aim for similar thickness so everything softens in about the same time and no vegetable ends up overcooked or still hard.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the finely chopped garlic and fry for about 30 seconds, until it smells strongly aromatic and just turns golden; if it darkens too quickly, lower the heat so it doesn’t turn bitter.
- Add the carrot, green beans, and bell pepper. Stir-fry for 5–7 minutes, stirring often, until the vegetables soften but stay slightly crisp – when cut, they should offer gentle resistance and keep their vibrant colors instead of turning dull.
- Pour in the soy sauce and, if using, the oyster sauce. Mix thoroughly and fry for another 1–2 minutes, until the liquid slightly reduces and coats the vegetables in a thin, glossy layer. Set the pan aside and cover so the vegetables stay warm and don’t dry out.
- In a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Crack in the eggs, taking care not to break the yolks, and fry for 3–4 minutes, until the whites are fully set, the edges are lightly crisp, and the yolks are still clearly runny.
- If you prefer less runny yolks, cover the pan for the last minute or gently flip the eggs for 20–30 seconds. The ideal egg has opaque white right up to the yolk, while the yolk itself still gently wobbles when you move the pan.
- Spoon hot rice into bowls, fluffing it lightly with a fork so the grains separate. Top with a portion of the pan-fried vegetables, then place a fried egg on top so the yolk stays intact and can flow out when pierced.
- Sprinkle everything with chopped chives and freshly ground black pepper. Serve immediately, before the yolk has time to set, so you can break it and mix it into the rice like a thick, creamy sauce.
Storage
No storage information available for this dish.
I most often make this combination when I have small amounts of different vegetables in the fridge – everything goes into one pan, and the egg on top ties it all together. If I have leftover rice from dinner, I like to briefly stir-fry it with a splash of soy sauce so the dish has a quick “fried rice” vibe.
