Chili Oil Fried Eggs and Rice
Fried eggs finished in chili oil with soy sauce and sesame, served over rice. Went viral on TikTok for a reason — it takes ten minutes and costs almost nothing.
Cook the rice according to package directions.
In a small bowl, mix together the soy sauce and sesame oil. Set aside.
Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
Crack 2 eggs into the pan at a time. Cook until the whites are set but the yolks are still runny, about 2 minutes. Repeat for remaining eggs.
Divide rice into bowls. Top with 2 fried eggs each.
Spoon the chili crisp generously over the eggs.
Drizzle the soy-sesame mixture over everything.
Top with green onions and sesame seeds. Serve immediately.
Chili crisp (Lao Gan Ma brand) is available at most Ontario grocery stores in the international aisle. A jar lasts months and costs around $4–$6. It's worth keeping on hand.
- If you don't have chili crisp, mix vegetable oil with chili flakes, a pinch of salt, and a dash of garlic powder as a rough substitute.
- This is a genuinely good two-egg-per-person meal that works for breakfast, lunch, or dinner. Cost per serving is under $1.25.
- Runny yolks act as a sauce. If you prefer cooked yolks, cover the pan with a lid for 1 minute after cracking the eggs.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with tamari in the same quantity (minimal cost difference)
- Replace chili crisp with check label — most chili crisp is GF, but verify the brand (no cost difference)