This is what you do when you have leftover rice– Turn it into a crispy rice and tuna bowl with chili crisp over easy eggs and avocado.
The Deets:
I don’t know about you, but every time I make rice, I always seem to end up with leftovers sitting in the fridge. Instead of letting it hang out there for days, I’ve found one of my favorite (and tastiest) ways to bring it back to life—crispy rice bowls! These crispy rice and tuna bowls with over-easy eggs and avocado are so simple, so good, and honestly kind of addictive. I used Fishwife tuna for this and it was so good
These bowls are great for a quick lunch, a fun twist on breakfast, or even an easy dinner when you don’t feel like cooking something complicated. Plus, they look fancy without actually being fancy—which is always a win in my book.
So next time you’ve got some leftover rice chilling in the fridge, give this a try. It might just become your new favorite way to use it up! if you enjoyed this recipe check out some more of my ideas here!
Crispy Rice Egg & Tinfish Bowl
Ingredients
- Leftover rice
- Oil for frying
- 1 Tin of Tuna or other tinfish I use Fishwife
- 1/2 Avocado
- 2 Eggs
- Chili crisp for topping I like either Momofuku Goods or Fly By Jing
- 2 Scallions
- 2 Tbsp Butter
- Furikake for topping
Coconut sauce:
- 1 1 inch piece of ginger, grated
- 1/2 tsp Minced garlic
- 2 tbsp Soy sauce
- 1/2 tsp Sriracha
- 1/4 cup Coconut milk
Instructions
- Heat oil in a skillet, about 1/2 inch up the side. Form the leftover rice into a flat even later and break into squares. Once oil it hot, add rice and let fry for about 2-3 min. Flip and break the rice up a bit with a spatula. You really want the rice to brown on the outside, but the rice size doesn't need to be perfect, its all going into a bowl anyway. Once browned on the outside, transfer to a paper towel lined plate.
- Wipe out skillet and add butter over medium heat. Crack 2 eggs into the pan and drizzle with chili crisp. Cook for a few min or until desired cook level.
- Make the coconut sauce by mincing ginger and garlic and whisking ingredients together. Season with salt and pepper. Add tinfish to a bowl with sliced scallions and the coconut sauce. Top with furikake.
- Add crispy rice to a bowl, breaking up any larger pieces. Top with sliced avocado, fried eggs and tinfish. Top with more chili crisp and that's it! Enjoy!
