Crispy Country-Fried Steak Rice Bowl

Enjoy a comforting bowl of tender, sous-vide steak coated in a golden, crispy crust, served over a soft, runny omelet and fluffy white rice.

Ingredients

• 200 g sous-vide steak
• 2 tbsp all-purpose flour
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 cup steamed white rice
• 2 tbsp cooking oil
• 2 tbsp savory brown sauce

Instructions

1. 1Dredge in flour

   

   Place the sous-vide steak onto a metal tray and evenly coat its surface with a thin layer of flour. This initial dry layer acts as a primer, ensuring the wet egg wash can adhere properly to the meat.

   Tip: Pat the steak completely dry before dredging to prevent the flour from clumping.
2. 2Apply the egg wash

   

   Carefully lift the floured steak and transfer it into a shallow tray filled with beaten egg wash. Turn the meat to ensure every side is thoroughly and evenly coated, which will act as the glue for the breadcrumbs.

   Tip: Use one hand for dry ingredients and your other hand for wet ingredients to keep your fingers from getting breaded.
3. 3Coat with breadcrumbs

   

   Transfer the egg-coated steak into a container filled with breadcrumbs. Press down firmly on the meat so the crumbs stick securely to the surface, creating a thick, even crust. For an extra crispy exterior, repeat the egg and breadcrumb steps.

   Tip: Pressing the breadcrumbs firmly into the meat is essential so the crust does not fall off during the frying process.
4. 4Fry the breaded steak

   

   Carefully place the fully breaded steak into a deep fryer basket. Lower it into oil that has been preheated to 190 degrees Celsius, and fry until the crust develops a rich, golden-brown color.

   Tip: Ensure the oil is fully heated to 190 degrees before adding the steak so the breading crisps up immediately instead of absorbing excess oil.
5. 5Drain the fried steak

   

   Carefully remove the golden-brown fried steak from the fryer and transfer it immediately to a paper towel. This step is crucial to absorb excess oil, ensuring the final dish is lighter and less greasy while maintaining the crispy texture of the breading.

   Tip: Do not stack the steak pieces on the paper towel, as this will trap steam and soften the crispy crust.
6. 6Cook the runny omelet

   

   Heat a non-stick pan over medium heat and add a little oil. Pour in the beaten eggs. As soon as bubbles begin to form around the edges, use chopsticks to stir the eggs, keeping them stationary while rotating the pan to create a soft, runny texture.

   Tip: Keep the heat medium-low to prevent the eggs from becoming too firm or browning; you want a creamy, soft curd.
7. 7Shape the omelet

   

   Once the eggs begin to set, use chopsticks to gently swirl and pull the edges toward the center. Rotate the pan to distribute the remaining liquid egg, ensuring a consistent, soft-scrambled texture that remains runny on top.

   Tip: The key is to keep the eggs moving to avoid overcooking the base while maintaining that signature runny top.
8. 8Plate the omelet

   

   Once the omelet has reached the desired soft, runny consistency, carefully slide it out of the pan and directly onto a serving bowl filled with hot white rice.

   Tip: Make sure your rice is prepared and ready in the bowl before you start the eggs, as the plating process happens quickly.

Storage Instructions

Burn It Off

Frequently Asked Questions