Direct answer: Fry eggs in hot oil until the edges are crisp, spoon garlic chilli oil and soy sauce over them, then serve on hot rice with spring onions.
Crispy chilli oil eggs over rice are exactly what they sound like: hot rice, crisp-edged eggs and a savoury chilli-garlic topping. It is fast, cheap and surprisingly satisfying.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 portion hot rice
- 2 eggs
- 1 tbsp neutral oil
- 1 tbsp chilli oil or chilli crisp
- 1 small garlic clove, finely grated, optional
- 1 tsp soy sauce
- 1 spring onion, sliced
- Sesame seeds, optional
- Cucumber or greens, to serve
Method
- Spoon hot rice into a bowl.
- Heat the oil in a frying pan until shimmering.
- Crack in the eggs and fry until the whites are set and the edges are crisp.
- Mix chilli oil with garlic and soy sauce if using plain chilli oil.
- Place the eggs over the rice.
- Spoon over the chilli oil mixture and finish with spring onion.
Notes
A hotter pan gives crisp edges and a runny yolk. Use chilli crisp for texture or plain chilli oil for a smoother sauce. Add cucumber or steamed greens if you want the meal to feel fresher.
Storage: This is best eaten immediately. If you have leftover rice, cool it quickly, refrigerate it, and reheat until piping hot before serving.