Up all night and hungry? Try this fried egg over rice recipe from chef Lucas Sin. You only need soy sauce, egg, rice, and some commonly-used aromatics to make this dish.
Sin joked that his parents used to serve him this dish if he answered “是但” (whatever) when they asked him what he wanted to eat for dinner. It’s a Cantonese pun because “是但” sounds similar to “豉蛋”, which means fried egg with soy sauce.
The dish is basic but there is some work to make it perfect! The egg should have crispy edges and a runny yolk, while the soy sauce will taste a lot more special after being infused with the aromatics.
Watch the video and follow along to recreate this dish for your midnight indulgence!
Recipe (Serves one person)
- Cooked rice x 1 bowl
- Scallion x ½, sliced thinly
- Chili oil
For the seasoned soy sauce:
- Neutral oil x 1 tablespoon
- Water x 6 tablespoons
- Shallots x 2, sliced thinly
- Cilantro stem x 1, cut into 1” segments
- Scallions x 2, cut into 1” segments
- Knob of ginger x ½, sliced
- Whole white peppercorns x 1 teaspoon
- Light soy sauce x 6 tablespoons
- Dark soy sauce x 1 tablespoon
- Rock sugar or white sugar x 2 teaspoons
- Chicken powder or MSG x 1 teaspoon
- Maggi seasoning sauce x 1 teaspoon
For the fried egg:
- Eggs x 2
- Neutral oil x 1/4 cup (60ml)
- Kosher salt x 1 pinch
- Ground white pepper x 1 pinch
Season the soy sauce:
- Heat the oil up over high heat until it is simmering in a small saucepan.
- Stir-fry shallots, cilantro, scallions, ginger, and white pepper until aromatic and lightly brown, about one minute.
- Add water to the aromatics and bring to a boil. Let it simmer for five minutes.
- Add light soy sauce, dark soy sauce, rock sugar, chicken powder, and Maggi seasoning sauce.
- Bring to a boil and let it cook for two minutes.
- Strain, chill, and put aside for use. You can make this up to one week in advance.
Fry egg:
- Heat oil in an eight-inch cast iron, carbon steel, or nonstick skillet over medium-high heat until bubbles appear when a wooden chopstick is stuck in the oil.
- Carefully break an egg into a bowl.
- Gently slide the egg from right above the surface of the oil into the egg.
- Season the egg white immediately with salt and pepper.
- Tilt the skillet towards you so oil pools against the side of the pan.
- Using a spoon, baste the egg whites with hot oil, aiming at the uncooked portions of the egg whites. Avoid the yolk.
- Continue basting until eggs are puffy and cooked, about 30 to 45 seconds.
- Serve the egg over warm rice on a plate. Drizzle the seasoned soy sauce. Garnish with scallions and chili oil (optional).
