Crispy Chili Oil-Fried Eggs with Creamy Ramen

These crispy chili oil-fried eggs are the perfect way to escalate your breakfast! They’re bursting with so much flavor with a slight kick of heat from the chili crisp. Enjoy them over toast or on a bed of rice for the perfect easy meal!

Chili oil-fried eggs are one of my favorite ways to make an easy but satisfying meal. They are delicious for breakfast on avocado toast, or over a bed of steaming hot rice— break up the fried eggs and mix it up with the rice and you got yourself a quick “bibimbap”.

What you’ll need:

• Eggs
• Chili crisp: My favorite brands are Fly By Jing and Laoganma, or you can check out my chili oil recipe.
• Instant ramen of choice: My go-to is Shin Ramen, I love the spiciness of it!
• Onions
• Garlic
• Milk of choice: I used cow’s milk, but almond or oat milk would work just as great!

How to make these crispy chili oil-fried eggs:

1. Heat chili crisp in a pan on medium-high heat.
2. Crack your egg (or eggs) over the chili crisp. 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 egg whites are set and no longer runny/translucent.

How to make your creamy instant ramen:

1. In another pot, bring water to a boil to cook the ramen noodles. Cook the noodles for about 2 minutes until they are al dente. Drain the noodles and set them aside.
2. In another saucepan, heat the neutral oil on medium heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the milk and instant ramen seasoning packets. Stir to mix until the seasonings have dissolved. Allow the sauce to simmer for 2-3 minutes to thicken. 
3. Add the cooked noodles to the sauce and stir to combine. 
4. Transfer the creamy ramen to another bowl and top with the chili oil-fried eggs, enjoy!

Watch how to make Crispy Chili Oil-Fried Eggs

More Favorite Recipes!

• Kongguksu (Cold Soy Milk Noodle Soup)
• Chicken Katsu (Japanese Fried Chicken Cutlet)
• Furikake Rice Krispies
• Sushi Bake
• Spicy Peanut Ramen
• Poke Waffles
• Easy Spicy Tuna Rice Bowl

I hope you enjoy this recipe for these chili oil-fried eggs! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Crispy Chili Oil-Fried Eggs with Creamy Ramen

Serves: 1 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Rating: 5.0/5

( 1 voted )

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Ingredients

For chili oil-fried eggs: 

• 2 eggs
• 3-4 tablespoons FBJ chili crisp

For creamy instant ramen:

• 1 pack of instant ramen of choice
• ¼ cup onion, sliced
• 1 clove garlic, sliced
• 1 tablespoon neutral oil
•  

Instructions

1. Heat chili crisp in a pan on medium-high heat.
2. Crack your egg (or eggs) over the chili crisp. 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 egg whites are set and no longer runny/translucent.
3. In another pot, bring water to a boil to cook the ramen noodles. Cook the noodles for about 2 minutes until they are al dente. Drain the noodles and set them aside.
4. In another saucepan, heat the neutral oil on medium heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the milk and instant ramen seasoning packets. Stir to mix until the seasonings have dissolved. Allow the sauce to simmer for 2-3 minutes to thicken. 
5. Add the cooked noodles to the sauce and stir to combine. 
6. Transfer the creamy ramen to another bowl and top with the chili oil-fried eggs, enjoy!