Jasmine Rice & a Fried Egg
The best breakfast ever.
Some meals don't need improvement.
They just need to be made the right way.
Growing up, this was always there—quiet, dependable, grounding. Jasmine rice cooked simply in a pot. A fried egg done just right. Nothing fancy, nothing loud. It was food that didn't ask questions or try to impress. It just showed up and did its job.
My grandmother was Korean, and while this wasn't presented as tradition or ceremony, it carried one anyway. The care was in the method. The patience. The respect for the rice. The egg cooked with attention, not rush.
This is comfort food that doesn't apologize for being simple.
It's a meal. It's a snack. It's breakfast.
It's enough.
Ingredients
1 cup jasmine rice
1 ½ cups water
1–2 large eggs
Neutral oil (avocado, grapeseed, or vegetable)
Salt
Optional:
A small pat of butter
A drizzle of soy sauce or tamari
Method
1. Wash the Rice
Place the jasmine rice in a bowl. Cover with cold water, swirl gently, and drain. Repeat 2–3 times until the water is mostly clear. Clean rice cooks better.
2. Cook the Rice (Pot Method Only)
Add the rinsed rice and 1 ½ cups water to a small pot. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight lid, and cook for 12 minutes. Do not lift the lid. After 12 minutes, turn off heat and let it sit—still covered—for 5 more minutes. Fluff gently.
3. Fry the Egg
Heat a small pan over medium heat. Add a thin layer of oil. Crack the egg into the pan. Cook until the whites are set and the edges are lightly crisp. Keep the yolk runny, or cook longer if preferred. Season lightly with salt.
4. Assemble
Spoon warm jasmine rice into a bowl. Top with the fried egg. Add butter or a light drizzle of soy sauce if desired.
How to Eat
Slowly.
With gratitude.
Sometimes standing at the counter. Sometimes sitting quietly.
This is the kind of food that doesn't need explaining.
It remembers you.