Egg Yolk Basil Rice Recipe

Rinse and prepare rice

Rinse 2 cups rice under cold water until the water runs mostly clear to remove excess starch. Drain in a fine mesh sieve for 2–3 minutes.

Sauté aromatics

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add minced garlic and chopped shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Toast rice briefly

Add the drained rice to the pan and stir 1–2 minutes to coat the grains in oil and toast lightly. This boosts flavor and keeps grains separate.

Add water and seasonings

Pour in 2.5 cups water, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp light soy sauce. Stir once, bring to a boil over high heat.

Simmer rice

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes without lifting the lid.

Finish with basil

After 15 minutes, remove the pan from heat and leave covered for 5 minutes. Meanwhile, roughly chop or tear 1 cup fresh basil leaves. Uncover, fluff rice with a fork, fold in the basil leaves gently so they wilt from residual heat. Keep covered for 2 more minutes to marry flavors.

Prepare chili-yolk sauce

In a small bowl, whisk together 2 tablespoons chili crisp or sambal, 1/2 tsp sesame oil, 1/2 tsp fish sauce, 1/2 tablespoon lime juice, and 1/4 tsp sugar until smooth. Taste and adjust heat or acidity to preference.

Temper egg yolks (low-heat method)

Place the 4 egg yolks in a shallow bowl. To avoid cooking them into solids, create a gentle warm bath by pouring 1/2 cup of the hot recently cooked rice (or 60 ml very hot water) into the bowl while whisking slowly, bringing the yolks to lukewarm. This step is optional; if you prefer fully runny raw yolks, skip tempering and use fresh, high-quality eggs.

Coat yolks with chili sauce

Gently fold the tempered yolks into the chili mixture so each yolk is evenly coated. If you tempered, the sauce will take on a glossy sheen; if using raw yolks directly, they will sit on top of the rice when plated.

Garnish mixture

Stir in the thinly sliced scallions and toasted sesame seeds into the yolk-chili mixture. Reserve the fried shallots to sprinkle after plating for extra crunch.

Pan-fry tofu

Pat 200 g diced firm tofu dry. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook 3–4 minutes per side until golden and crisp. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Portioning: Divide the basil rice into 4 bowls (about 1 to 1.25 cups cooked rice per serving). If using the tofu, arrange the crispy tofu on the side of each bowl.

Add egg yolks: Gently place one chili-coated egg yolk (or two smaller halves) on top of each rice portion. If you tempered the yolks they should be slightly thickened; if raw they'll be runny and will mix with the hot rice when broken.

Finish and serve: Break the yolk with a spoon so it runs through the rice, mixing spicy, rich sauce into every bite. Sprinkle reserved crunchy fried shallots and extra scallions or basil if desired. Serve immediately while warm.

Notes on safety: If you plan to serve the yolks raw, use very fresh, pasteurized, or trusted source eggs. Tempering the yolks with hot rice reduces risk and firms them slightly while keeping a creamy texture.