Fried eggs with lacy chili crisp edges and soft yolks is my new favorite dish. Chili crisp adds plenty of flavor and a delightful spicy note. The eggs are perfect served over a scoop of fluffy Japanese rice. This is a meal I could eat for breakfast, lunch, or dinner.
This is a simple and delicious meal you can put together in a jiffy. I’ll sometimes make extra rice and freeze the leftovers in small containers to use later. A quick zap in the microwave and the rice is ready to eat. Furikake is optional but recommended. Its delicious toasted sesame and nori flavor are a welcome complement to the rice. Use your favorite brand of chili crisp for this dish. Zindrew’s O.G. Batch has the perfect level of heat for me. Spicy but not overly so. The crunchy bits of garlic are sublime with fried eggs.
Sunny side up eggs are the way to go here. The contrast of the bright yellow yolks and vibrant red chili crisp pop with color and flavor.
It’s up to you whether you use a spoon or fork. Just make sure to sop up all of the egg and chili crisp with the rice. It’s so good that nothing will be left behind.
Chili Crisp Fried Eggs
1
servingIngredients
1 scant tablespoon chili crisp
1 teaspoon vegetable or canola oil
2 large eggs
Kosher salt
Freshly ground black pepper
1 green onion, thinly sliced
For serving: warm rice, soy sauce, furikake
Directions
- Heat chili crisp and vegetable or canola oil in a medium nonstick frying pan over low to medium-low heat until shimmering.
- Swirl the pan to spread the chili crunch and oil mixture throughout the pan. Gently crack 2 large eggs over the chili crisp. Cover the pan and cook for 1 minute and 30 seconds. Uncover the pan and continue to cook until the whites are completely set and the yolks are still runny, about 1 minute and 30 seconds (adjusting heat as needed so the chili crisp does not burn). The edges of the eggs should be crispy.
- Place warm rice in a wide shallow bowl and sprinkle with furikake and soy sauce if using. Top with the sunny side up eggs. Drizzle any oil left in the pan over the eggs (optional). Season eggs with kosher salt, pepper and green onions.