Name: Crispy Pesto Rice with Eggs
Prep time: 25 min
Cook time: 15 min
Total time: 37 min
Ingredients: 2 cups fresh basil; 2 tbsp walnuts (can substitute any nut); 2 cloves garlic; ½ cup extra virgin olive oil; ½ cup parmesan cheese (finely grated); 1 whole lemon (zested); ½ tsp salt; 2 cups pre-cooked rice; 1 cup neutral oil; 4 whole eggs; 6 tbsp pesto; olive oil; cracked black pepper; salt

Jump to Recipe Print Recipe

This one came out of that very specific craving where you want something a little crunchy on the bottom, a little herby, and you want an egg on top of it. The rice gets pressed into a hot pan until it forms a golden, crackling crust, then you hit it with pesto and a runny egg and call it dinner. Or lunch. Or honestly breakfast if you have leftover rice in the fridge, which is usually the case at my house.

Recipe below.

Crispy Pesto Rice with Eggs

If you haven't done the TikTok trend of frying eggs in pesto, this recipe is for you. You'll learn how to make pesto from scratch, crispy puffed rice, and perfectly fried eggs. This dish is inspired by Sqirl in LA; not by their moldy jam but by this crispy rice dish they serve. The last time I've had this dish was 7 years ago and I haven't stopped thinking about it. This is my take on their delicious, yet simple dish.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Total Time 37

Servings: 4

Ingredients Method

Ingredients

PESTO (Makes 1½ cups)

2 cups fresh basil
2 tbsp walnuts (can substitute any nut)
2 cloves garlic
½ cup extra virgin olive oil
½ cup parmesan cheese (finely grated)
1 whole lemon (zested)
½ tsp salt

PUFFED RICE

2 cups pre-cooked rice
1 cup neutral oil

PESTO EGGS

4 whole eggs
6 tbsp pesto
olive oil
cracked black pepper
salt

Method

FOR THE PESTO

Combine basil, walnuts, garlic, olive oil, parmesan cheese, the zest of one lemon, and salt in a blender. Blend until slightly chunky.

FOR THE PUFFED RICE

Pour oil into a saute pan and heat oil to 385-400ºF. Prepare a large bowl, lined with a couple paper towels.
Evenly distribute half a cup of rice into the oil. Once the rice puffs and floats to the top of the oil, use a large strainer to remove the rice and place crispy rice in the paper towel-lined bowl.
Repeat STEP 2 for the remaining rice.

FOR THE PESTO EGGS

On medium heat, drizzle olive oil onto a saute pan. Add about 3 tbsp of pesto into the pan and mix with the olive oil.
Once the pesto turns a vibrant green color, make two openings into the pesto with a spoon and crack two eggs into each of the openings.
Using a spoon, baste the egg whites with the pesto and oil from the pan. Or, cover the pan with a lid for 30 seconds until the egg whites are fully cooked.
Take the pan off of heat and prepare to plate.
Repeat steps 1-4 for remaining two eggs.

FOR THE DISH – CRISPY PRESTO RICE WITH EGGS

Add about 4 tbs of pesto into the crispy rice and mix until well incorporated.
Place about ½ cup of crispy pesto rice onto each plate, top with a pesto egg, and add a few pieces of tomato. Garnish with parmesan cheese and serve immediately.