This recipe for chili oil fried eggs is so simple that you don’t even really need a recipe. You essentially cook your eggs in chili oil instead of regular cooking oil to get tastier, more flavorful eggs.
I love this over toast for a savory breakfast OR over rice with sliced avocado and furikake rice seasoning *chef’s kiss*. It’s so delicious and so simple, making it perfect for a quick meal.
What you’ll need for chili oil fried eggs:
- Chili oil: there are many store-bought chili oils, my favorite is Lao Gan Ma Spicy Chili Crisp or you can use my chili oil recipe to make some at home.
- Eggs
How to make chili oil fried eggs:
Heat a nonstick pan or skillet medium-low heat. Once hot, drizzle some chili oil across the pan.
When the chili oil is warm, crack your egg (or eggs) into the pan. Cook your egg (or eggs) for 1 minute. Lower your heat to low and cover to cook for an additional 2-3 minutes or until the white is set and no longer runny/translucent.
Enjoy your chili oil fried eggs over toast, or over rice for a quick meal.
Other delicious recipes you make like:
- Easy Red Curry Noodle Soup
- Japanese Pumpkin Porridge (Hobak-juk)
- Crispy Seaweed-Wrapped Tofu
- Grated Egg Avocado Toast with Miso Butter
Video Tutorial
Chili Oil Fried Eggs
Equipment
- 1 Nonstick pan
Ingredients
- 1 Egg (or more)
- 2 tbsp Chili oil or chili crisp
Instructions
- Heat a nonstick pan or skillet medium-low heat. Once hot, drizzle some chili oil across the pan.
- When the chili oil is warm, crack your egg (or eggs) into the pan. Cook your egg (or eggs) for 1 minute. Lower your heat to low and cover to cook for an additional 2-3 minutes or until the white is set and no longer runny/translucent.
- Enjoy your chili oil fried eggs over toast, or over rice for a quick meal.
Notes
