Crispy Chili Oil Eggs over Ginger Rice
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- 2 tablespoonsfresh ginger
- ·salt
- 4large eggs
- 3 tablespoonschili oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2scallion
- 1 teaspoonsesame seeds
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Slice 2 scallions into thin rounds.
Method
- 01
Bring 3 cups water to a boil in a medium saucepan. Add 1 1/2 cups rice and 1/2 teaspoon salt, stir once, then reduce heat to low and cover. Simmer 18 minutes until tender and water is absorbed. Fluff with a fork.
- 02
While rice cooks, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon minced ginger in a small bowl. Set aside.
- 03
Heat 3 tablespoons chili oil in a large skillet over medium-high heat. Crack 4 eggs directly into the hot oil and cook for 3–4 minutes, basting the tops with oil, until whites are set but yolks still jiggle slightly.
- 04
Divide warm rice among shallow bowls. Top each with a crispy egg, then drizzle the soy-ginger sauce around the egg and rice.
- 05
Scatter sliced scallions and 1 teaspoon sesame seeds over each bowl. Serve immediately.
Spice Tips
Start with 3 tablespoons chili oil for gentle warmth. For more bite, increase to 4 tablespoons or stir in a pinch of cayenne pepper. A dash of hot sauce mixed into the ginger-soy sauce adds sharp, vinegary heat. Crispy garlic chips or a sprinkle of red pepper flakes boost both texture and spice.
For deeper heat, use more chili oil or add a pinch of Sichuan peppercorns to the sauce. The recipe also works beautifully with brown rice; increase water to 3 1/2 cups and simmer 35 minutes.