Quick Weeknight Jasmine Rice Bowl with Crispy Fried Eggs, Nuoc Cham & Fresh Herb Salad
Description
This Quick Weeknight Jasmine Rice Bowl combines soft steamed jasmine rice, crispy fried eggs, bright and tangy nuoc cham sauce, and a fresh herb salad for a flavorful, easy, and refreshing midweek dinner. Ready in under 20 minutes, this bowl delivers a perfect balance of textures and bold Southeast Asian flavors, ideal for hot evenings or lazy nights when you want maximum flavor with minimal fuss.
Ingredients
Rice & Eggs
- 75 g cooked jasmine rice warm and fluffy
- 2 large eggs for frying until edges are crispy and yolk runny
Nuoc Cham Sauce
- 1 tbsp fish sauce
- 1/2 lime juice
- 1 tsp caster sugar
- 1/2 clove garlic finely grated
- 1/2 red Thai chilli thinly sliced
- 2 tbsp water
Herb Salad
- small handful fresh herbs mint, coriander, and chives, torn or chopped
Cooking Oil
- 2 tbsp vegetable oil for frying eggs
Instructions
Prepare Sauce and Herb Salad
- In a small bowl, mix fish sauce, lime juice, sugar, grated garlic, sliced chilli, and water until sugar dissolves. Set aside.
- Toss the herbs with a squeeze of lime and a pinch of salt to make the herb salad.
Fry the Eggs
- Heat vegetable oil in a frying pan over medium-high heat until shimmering.
- Crack in the eggs and fry until whites are golden and crispy at the edges but yolks remain runny. Spoon hot oil over the whites if needed.
Assemble the Bowl
- Spoon warm jasmine rice into a bowl.
- Top with crispy fried eggs.
- Drizzle over nuoc cham sauce and add the herb salad on top or alongside.
- Serve immediately for best texture and flavor.
Notes
- Use leftover rice if you want grains to separate perfectly.
- Fry eggs carefully with hot oil to keep yolks runny and edges crispy.
- Prepare herbs last to maintain freshness and color.