Compound butter is my secret ingredient to add extra flavors to my egg rice. This compound butter is spicy and bright, thanks to chili crisp and lemon zest. Small upgrades like these make a huge difference in flavors and textures for your egg rice (and really anything you eat).


1/2 cup softened salted butter (1 stick)
2 to 3 tablespoon chili crisp
1 lemon


  • In a small bowl, add the softened, room-temperature butter. Add 2 to 3 tablespoons chili crisp and zest of 1 lemon, roughly around 1 teaspoon.

  • Using a flexible spatula, mix all the ingredients until well combined.

  • Put a plastic wrap over a small container, transfer the compound butter over the plastic wrap, and tightly wrap. Place it in the refrigerator until firm for 1 hour or longer.

  • When ready, use a knife to slice a chunk or a peeler to shave paper-thin slices as needed.