Imported from the web
Chili Eggs & Rice
A quick and comforting Asian-inspired meal featuring eggs cooked in chili crisp and served over warm rice with savory seasonings.
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Ingredients
- 1 tsp chili crisp (Momofuku brand recommended)
- 2 eggs (large)
- 0.5 cup cooked rice (warm)
- Maggi seasoning (to taste)
- Nam Prik Pao (Thai chili sauce, to taste)
- green onions (chopped, for garnish)
Steps
- 1
Add one teaspoon of chili crisp to a pan over medium heat.
- 2
Crack two eggs into the pan with the chili crisp.
- 3
Allow the egg whites to cook first while leaving the yolks intact.
- 4
At the very end of cooking, break the yolks slightly so they are just set but not fully scrambled.
- 5
Slide the cooked eggs onto a bed of warm rice.
- 6
Finish the dish by seasoning with Maggi seasoning, chopped green onions, and a dollop of Nam Prik Pao.
Notes
The author describes the egg cooking method as a hybrid between a scramble, a fried egg, and an omelet—where the whites are set before the yolks are broken at the last second.
Nutrition per serving
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