Garlic Rice with Fried Egg

House of Nash Eats

Sauce things up for dinner by making Garlic Rice with Fried Egg in 4 easy steps. You’d better double the batch because the family will be asking for seconds!a

Serves 4
Total Time: 55 minutes

Preparation Time: 30 minutes
Cook/Bake Time: 25 minutes

Ingredients

2 cups uncooked sticky rice
3 ½ cups water
½ teaspoon salt
9-12 cloves garlic, chopped
¼ cup canola oil
4 large eggs
2 tablespoons salted butter
¼ cup chopped fresh cilantro
¼ cup chopped green onions
¼ cup soy glaze

Directions

Prepare sticky rice by soaking the rice and water in a medium saucepan for at least 30 minutes and up to 4 hours. Stir in the salt, then place on the stovetop over high heat. Bring to a boil, reduce the heat to medium-low and partially cover the pot with a lid set at a slight angle to vent some of the steam. Simmer without stirring for 10-15 minutes until all the liquid has been absorbed. Remove from heat and cover securely with the lid to steam the rice for another 10 minutes.
Add the oil and garlic to a small skillet, then place over medium heat. Cook, stirring frequently, just until the garlic begins to turn a light golden brown, about 3 minutes. Remove from heat immediately and transfer the garlic using a slotted spoon to a plate lined with paper towel to absorb excess oil.
Fry the eggs sunny-side up by melting butter in a non-stick skillet over medium heat. Crack the eggs into the pan, then immediately reduce the heat to medium-low. Cover with a tight-fitting lid and cook for 2 1/2 to 3 minutes, just until the whites are set but the yolk is still runny and has not clouded over. Season with salt and pepper.
Pile 1 cup of sticky rice on each plate, then sprinkle with the crispy fried garlic, chopped cilantro, and green onions. Drizzle with soy glaze, then top each mound of rice with a sunny-side up egg. Serve immediately. The yolks will combine with the soy glaze to create a sort of sauce for the rice when you break up the egg with a spoon.