Crispy Chilli Fried Eggs Bowl
Cuisine: Korean, AsianDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
1 cup 1 jasmine rice
1 tsp 1 sesame oil
1 tbsp 1 soy sauce (or more to taste)
2 2 spring onions, finely sliced
2 tbsp 2 chilli crisp (plus extra for drizzling)
4 4 eggs
2 tbsp 2 roasted peanuts, roughly chopped
2 tbsp 2 crispy fried shallots
1 tsp 1 toasted sesame seeds
Neutral oil, for frying (if needed)
Directions
- Cook the rice according to packet instructions. In a bowl, mix the cooked rice with sesame oil, soy sauce and spring onions. Taste and adjust seasoning if needed. Divide the rice between two serving bowls, creating a fluffy mound in each.
- Heat the chilli crisp (and a little extra neutral oil if needed) in a non-stick pan over medium-high heat. When hot, crack in the eggs and fry until the edges are deeply golden and crispy but the yolks are still runny (or to your liking).
- Place two fried eggs on each rice bowl. Drizzle with a little more chilli crisp oil. Sprinkle over chopped peanuts, fried shallots and sesame seeds.
- Eat immediately, breaking into the yolk and mixing everything together.
Recipe Video
Notes
- Use your favourite chilli crisp brand – or make your own. The oil can vary in heat and saltiness, so adjust soy sauce accordingly.
- If you prefer set yolks, simply cook a little longer. A lid can help steam the tops while keeping the bottoms crispy.
- Try cashews instead of peanuts, or black sesame seeds for contrast.
- Add sautéed greens or sliced avocado for a healthier option.