Crispy Chili Oil Eggs and Rice

Crispy fried eggs over warm rice with chili crisp, soy sauce, sesame oil, scallions, and cool cucumber for a fast stovetop meal.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 4 eggs
• 2 cups cooked white rice
• 1 tablespoon chili crisp
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 scallions
• 1 small cucumber
• 1 tablespoon neutral cooking oil

Cooking instructions

1. Thinly slice the scallions and cucumber. (about 3 min)
2. Warm the cooked rice in a covered skillet over low heat until hot, about 5 minutes. (about 5 min) — Low heat
3. Heat the neutral oil in a nonstick skillet over medium-high heat. Crack in the eggs and fry until the whites are fully set and the edges are crisp, 3 to 4 minutes. (about 4 min) — Medium-high heat
4. Warm the chili crisp, soy sauce, and sesame oil in the skillet over low heat for 30 seconds, stirring to combine. (about 1 min) — Low heat
5. Divide the rice between bowls. Top with the fried eggs and cucumber, then drizzle with the warm chili crisp mixture and scatter with scallions. (about 2 min)