Description
This vibrant and flavorful Chili Oil Eggs recipe combines perfectly cooked eggs with aromatic chili oil and savory furikake seasoning over fluffy rice. It’s a quick and simple dish that packs a spicy punch, enhanced with a delightful crunch from sesame seeds and a hint of sea salt. Ideal for a satisfying breakfast or light meal, it takes just minutes to prepare and delivers an exciting flavor experience.
Ingredients
Scale
Eggs and Chili Oil
- 2 tablespoons chili oil
- 2 eggs
Rice and Seasoning
- 2 cups cooked rice
- 2 teaspoons furikake seasoning
- Pinch of sea salt
- Pinch of white and black sesame seeds
Instructions
- Prepare the Pan and Oil: Heat a nonstick frying pan over medium-high heat. Once the pan is hot, spread the 2 tablespoons of chili oil in a thin, even layer across the pan to infuse the eggs with spicy flavor.
- Cook the Eggs: When the chili oil is warm, crack the 2 eggs into the pan. Cook them for about 2 minutes, using a spoon to gently pour some of the hot chili oil over the tops of the eggs to flavor the whites. Cover the pan and cook for an additional 2 minutes until the egg whites are fully set and opaque, while yolks remain soft.
- Prepare the Rice Bowls: Divide the 2 cups of cooked rice evenly between two bowls. Sprinkle 1 teaspoon of furikake seasoning over the rice in each bowl to add an umami-packed, savory touch.
- Add the Eggs and Chili Oil: Carefully place one cooked egg into each bowl on top of the rice. Drizzle the remaining chili oil from the pan over the eggs to maximize the dish’s rich, spicy flavor.
- Garnish and Serve: Finish by sprinkling a pinch of sea salt and a combination of white and black sesame seeds over the eggs for texture and subtle nuttiness. Serve the chili oil eggs immediately while warm for the best taste.
Notes
- For a milder dish, reduce the amount of chili oil or use a less spicy variety.
- Furikake seasoning can be substituted with toasted sesame seeds and seaweed flakes if unavailable.
- Use freshly cooked rice for best texture, but leftover rice works as well if reheated adequately.
- To make it vegan, substitute eggs with tofu slices and ensure the chili oil does not contain animal products.
