This khao jee recipe shows you how to make delicious grilled sticky rice with egg just like it’s made in Thailand. I learned to make these as a kid, and I’m sharing the little tips that keep them crispy on the outside and soft and chewy on the inside.

Thai khao jee sticky rice patties grilled to golden brown perfection, arranged on a clay plate with frangipani flowers.

What is khao jee?

Khao jee (ข้าวจี่) is a traditional grilled sticky rice cake from Northeastern Thailand (Isan) and Laos. It’s often made with leftover cooked sticky rice that’s shaped into patties, brushed with seasoned beaten egg, and grilled until crisp and golden.

Unlike deep-fried rice cakes, these are cooked slowly over charcoal. This gives them a lightly smoky flavor, a crispy crust, and a soft, chewy center. It’s commonly enjoyed for breakfast, as a snack, or whenever there’s leftover sticky rice to use up.

Me and my neice eating khao jee (sticky rice with egg) on top of a bamboo table. I am pointing a khao jee that I took a bite of to the camera.

Praew’s cooking tips

After making these for years, these are the little things I always pay attention to:

Warm leftover sticky rice before shaping it. It holds together much better than cold rice.
Grill over low heat. That’s how you get a crisp outside without drying out the middle.
Brush on thin layers of egg. I always do two thin coats instead of one thick one.
Keep turning them. I flip them every minute or so until both sides are evenly golden.
Cook them until they’re crisp and golden. Take them off too soon and they’ll still be soft on the outside. Leave them on too long and the sticky rice will start to dry out.

Have leftover sticky rice? Take a look at my favorite recipes to make with sticky rice.

Praew ♡

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Authentic khao jee (Thai grilled sticky rice with egg) served with the cook and child enjoying the crispy rice cakes.

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Ingredient notes & substitutes

You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.

Khao jee ingredients laid out on a bamboo tray with sticky rice, eggs, Golden Mountain Sauce, and salt.

Sticky rice: This is one recipe where regular rice won’t work. Sticky rice (glutinous rice) has the chewy texture needed to shape the patties and hold them together.
Eggs: I like using a mix of chicken and duck eggs because the duck eggs give the coating a richer flavor and a deeper golden color. If you only have chicken eggs, they’ll still turn out great.
Golden mountain sauce: This is the only seasoning I mix into the eggs. It adds just enough savory flavor without overpowering the sticky rice.
Salt: I sprinkle a little salt over the patties while they’re grilling.

How to make grilled sticky rice patties

Steaming sticky rice in a bamboo steaming pot.

1: Steam the sticky rice. Soak glutinous rice for at least 4 hours or overnight. Drain and rinse it a few times until the water runs mostly clear. Steam the rice until tender, following my sticky rice recipe if you need detailed instructions.

Hamburger shaped sticky rice patties on a banana leaf.

2: Shape the patties. Let the sticky rice cool just enough so you can handle it without burning your hands. While it’s still warm, knead it briefly and shape it into thick oval or round patties. Press firmly so they hold together on the grill.

Beating eggs with seasonings in a mixing bowl.

3: Prepare the egg coating. Beat the eggs with the golden mountain sauce until well combined.

Grilling several pieces of sticky rice with egg, and dipping one into beaten eggs to give it a layer of egg.

4: Grill. Grill the patties over low heat, turning them often so they cook evenly. Brush one side with the egg mixture, let it set, then flip and repeat on the other side. Brush on a second thin coat of egg and sprinkle both sides lightly with salt. Continue grilling until both sides are crisp and golden with a soft, chewy center. Serve immediately.

Crispy grilled sticky rice patties coated in egg, served on a clay plate with banana leaf and fresh flowers.

How to store & reheat leftovers

Refrigerate: Let the rice cakes cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
Freeze: You can freeze the grilled patties for up to 2 months. Thaw them overnight in the refrigerator before reheating.
Reheat: Warm them over low heat on a charcoal grill, grill pan, air fryer, or in a dry skillet until they’re hot and crisp again.

More sticky rice recipes to try

Thai Mango Sticky Rice Recipe (Khao Niao Mamuang)

Pandan Sticky Rice Recipe

Khao Tom Mud Recipe (Banana Sticky Rice Dessert)

Khao Lam Recipe (Sticky Rice In Bamboo)

Did you make this sticky rice breakfast?

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