Crispy Chili Oil Eggs
Crispy Chili Oil Eggs is a quick Asian recipe: about 8 minutes from start to finish, for 1 serving. It is built around eggs, chili crisp and soy sauce. It is vegetarian and dairy-free. It is on the lighter side, at about 380 calories and 18 g of protein per serving.
- Total time
- 8 min
- Servings
- 1
- Difficulty
- Easy
- Calories
- 380 kcal
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Ingredients
For 1 serving
- 2eggs
- 2 tbspchili crisp
- 1 tspsoy sauce
- ½ tsprice vinegar
- 200 gcooked rice
- 1scallions
- 1 tspsesame seeds
Instructions
- Heat the chili crisp in a non-stick skillet over medium-high heat until shimmering and fragrant.
- Crack the eggs directly into the hot chili crisp and let them sizzle for 1-2 minutes until the edges turn lacy, crispy and brown.
- Drizzle the soy sauce and rice vinegar over the eggs. Cook 1 more minute until whites are set but yolks are still runny.
- Slice the scallions. Serve the eggs over cooked rice, spooning chili oil from the pan on top. Sprinkle with scallions and sesame seeds.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Fat
- 24 g
- Carbs
- 22 g
Approximate values for one serving.
About this recipe
- Cuisine: Asian
- Diet: vegetarian, dairy-free
- In cookbook: Viral & Internet-Famous
