Chili Oil Egg Rice
Chili Oil Egg Rice
Ingredients
For the Chili Oil
- 1/4 cup sesame oil
- 1/4 cup neutral oil, such as avocado, grapeseed, or sunflower oil
- 4 green onions, chopped, some reserved for garnish
- 3 garlic cloves, chopped
- 1 1/2 tablespoons red chili flakes
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1 tablespoon umami sauce, shiro dashi, Yondu, Tsuyu, Miso broth concentrate, soy sauce, fish sauce, or chicken bouillon
- 1 pinch black pepper
For Assembly
- 2 eggs
- 4 cups cooked rice, warm
- 1 teaspoon oil, for cooking eggs, as needed
Instructions
- 1
Prepare the Chili Oil: Heat a pan over medium heat. Add 1/4 cup sesame oil and 1/4 cup neutral oil to the pan.
⏱️ 2 min
- 2
Add the chopped green onions (reserving some for garnish) and chopped garlic cloves to the pan. Sauté until the garlic is slightly browned and fragrant.
⏱️ 3 min
- 3
Stir in 1 1/2 tablespoons red chili flakes, 1/2 teaspoon salt, and 3/4 teaspoon sugar.
⏱️ 1 min
- 4
Add 1 tablespoon of your chosen umami sauce (shiro dashi, Yondu, Tsuyu, Miso broth concentrate, soy sauce, fish sauce, or chicken bouillon) and a pinch of black pepper. Stir everything together until well combined and bubbling.
⏱️ 2 min
- 5
Cook the Eggs: Clean the pan used for the chili oil. Add a small amount of oil to the pan over medium heat.
⏱️ 1 min
- 6
Crack 2 eggs into the pan and cook them sunny-side up, ensuring the yolk remains soft.
⏱️ 3 min
- 7
Assemble the Dish: Place a generous amount of warm cooked rice into each of four bowls.
⏱️ 1 min
- 8
Pour the prepared chili oil mixture evenly over the rice in each bowl.
⏱️ 1 min
- 9
Carefully place one sunny-side-up egg on top of the chili oil-coated rice in each bowl.
⏱️ 1 min
- 10
Garnish with the reserved fresh chopped green onion pieces. Serve immediately, encouraging diners to break the yolks and mix them into the rice and chili oil before eating.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Egg Rice
For the Chili Oil
- 1/4 cup sesame oil
- 1/4 cup neutral oil, such as avocado, grapeseed, or sunflower oil
- 4 green onions, chopped, some reserved for garnish
- 3 garlic cloves, chopped
- 1 1/2 tablespoons red chili flakes
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1 tablespoon umami sauce, shiro dashi, Yondu, Tsuyu, Miso broth concentrate, soy sauce, fish sauce, or chicken bouillon
- 1 pinch black pepper
For Assembly
- 2 eggs
- 4 cups cooked rice, warm
- 1 teaspoon oil, for cooking eggs, as needed
Instructions
- 1
Prepare the Chili Oil: Heat a pan over medium heat. Add 1/4 cup sesame oil and 1/4 cup neutral oil to the pan.
⏱️ 2 min - 2
Add the chopped green onions (reserving some for garnish) and chopped garlic cloves to the pan. Sauté until the garlic is slightly browned and fragrant.
⏱️ 3 min - 3
Stir in 1 1/2 tablespoons red chili flakes, 1/2 teaspoon salt, and 3/4 teaspoon sugar.
⏱️ 1 min - 4
Add 1 tablespoon of your chosen umami sauce (shiro dashi, Yondu, Tsuyu, Miso broth concentrate, soy sauce, fish sauce, or chicken bouillon) and a pinch of black pepper. Stir everything together until well combined and bubbling.
⏱️ 2 min - 5
Cook the Eggs: Clean the pan used for the chili oil. Add a small amount of oil to the pan over medium heat.
⏱️ 1 min - 6
Crack 2 eggs into the pan and cook them sunny-side up, ensuring the yolk remains soft.
⏱️ 3 min - 7
Assemble the Dish: Place a generous amount of warm cooked rice into each of four bowls.
⏱️ 1 min - 8
Pour the prepared chili oil mixture evenly over the rice in each bowl.
⏱️ 1 min - 9
Carefully place one sunny-side-up egg on top of the chili oil-coated rice in each bowl.
⏱️ 1 min - 10
Garnish with the reserved fresh chopped green onion pieces. Serve immediately, encouraging diners to break the yolks and mix them into the rice and chili oil before eating.
⏱️ 1 min