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Quick Weeknight Jasmine Rice Bowl with Crispy Fried Eggs, Nuoc Cham & Fresh Herb Salad

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 bowl
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Method Notes

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

Method
 

Prepare Sauce and Herb Salad
  1. In a small bowl, mix fish sauce, lime juice, sugar, grated garlic, sliced chilli, and water until sugar dissolves. Set aside.
  2. Toss the herbs with a squeeze of lime and a pinch of salt to make the herb salad.
Fry the Eggs
  1. Heat vegetable oil in a frying pan over medium-high heat until shimmering.
  2. 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
  1. Spoon warm jasmine rice into a bowl.
  2. Top with crispy fried eggs.
  3. Drizzle over nuoc cham sauce and add the herb salad on top or alongside.
  4. 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.