James Park's Chili Crisp Fried Egg Rice
Level up your fried egg game with this simple, spicy and savory rice dish.
Spicy, bright-red chili crisp adds so much flavor to simple fried eggs. It's one of the first dishes that made me fall in love with all the possibilities of cooking with chili crisp, beyond just as a finishing touch. Mixing chili crisp with a little bit of toasted sesame oil adds an extra layer of nutty flavor that takes crispy eggs to the next level. I recommend cooking eggs sunny-side up to make the yolk a rich sauce that complements the spicy chili crisp. Once you make this, you will never want to go back to frying eggs in plain oil.
1 tablespoon chili crisp
1 teaspoon toasted sesame oil
1 scallion, chopped
2 teaspoons toasted sesame seeds
1 tablespoon butter
1 teaspoon soy sauce
Fried shallots for garnish
Furikake for garnish
In a medium skillet or sauté pan, preferably nonstick, over medium-low heat, warm the chili crisp and sesame oil. Add chopped scallions and toasted sesame seeds, and cook until fragrant for a minute.
Gently crack the eggs over the chili crisp and let the eggs crisp up around the edges for 3 to 5 minutes, or until the whites are set, but the yolk is still runny. Keep the heat medium-low to prevent the chili crisp from burning.
Serve them over a bowl of warm rice. Add butter, soy sauce, fried shallots, and furikake for garnishes. Feel free to add an extra drizzle of chili crisp on top of the fried eggs if you like. Mix everything well to enjoy.