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Chili Crisp Eggs over Crispy Rice with Scallions

Chili crisp eggs over crispy rice make a quick, savory meal with a deeply golden rice base, tender eggs, and a spicy, crunchy finish. The rice crisps undisturbed in a skillet before the eggs are fried and served on top with scallions.
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Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Asian
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the crispy rice
  • 2 cups rice cooked, chilled
  • 2 tablespoons neutral oil divided
  • 0.25 teaspoon kosher salt
For the eggs and serving
  • 4 eggs large
  • 2 tablespoons chili crisp
  • 2 scallions thinly sliced

Equipment

  • 1 12-inch nonstick skillet

Method
 

Crisp the rice
  1. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat.
  2. Add the rice and salt, spread it into an even layer, and press it gently into the skillet; cook undisturbed for 8 to 10 minutes, until the bottom is deeply golden and crisp.
Fry the eggs and serve
  1. Transfer the rice to two plates, crisp side up.
  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat.
  3. Crack the eggs into the skillet and cook for 2 to 4 minutes, until the whites are set and the yolks reach your preferred doneness.
  4. Set 2 eggs over each portion of rice.
  5. Spoon 1 tablespoon chili crisp over each portion.
  6. Finish with the scallions.

Notes

For the crispest rice, use well-chilled rice and leave it undisturbed while it cooks. Refrigerate leftovers for up to 2 days; freezing is not recommended because the fried eggs and rice lose their texture. If needed, use a gluten-free chili crisp.