Crispy Chili Oil Eggs Over Rice

Crispy Chili Oil Eggs Over Rice is a quick and satisfying dish combining rich flavors and textures.

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Prep Time 5

Cook Time 3

Total Time 8

Servings: 2 servings

Course: Lunch

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Cooking Oils

2 tablespoons Chili crisp oil adds a spicy kick and rich flavor to the eggs
1 tablespoon Sesame oil brings a nutty aroma that enhances the dish

Eggs

4 large Large eggs choose the freshest eggs for the best texture and taste
1 pinch Salt to enhance the eggs' natural flavor

Garnishes

2 tablespoons Toasted sesame seeds provide a delightful crunch and nutty finish
2 tablespoons Scallions add a fresh touch to the presentation and flavor

Rice

2 cups Fluffy rice for serving the dish

Equipment

Non-stick pan

Method

Cooking Instructions

Warm the chili crisp oil and sesame oil in a non-stick pan over medium heat until they shimmer and become fragrant. This should take about 1-2 minutes.
Gently crack the large eggs into the pan. Cook them for about 2 minutes, just until the whites are set but the yolks remain deliciously runny.
Lightly season the eggs with a pinch of salt. Carefully transfer the eggs onto a bed of fluffy rice on your plate.
Sprinkle on the toasted sesame seeds and add sliced scallions for that extra burst of flavor and color.
Optional: Drizzle a bit more chili crisp oil on top for an extra kick!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 370mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Using a non-stick pan helps achieve a perfect slide-off texture for the eggs. Adjust cooking time for desired yolk firmness.

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