Chili Oil Eggs Recipe!
Hello from Tbilisi, Georgia! As a traveler, I’ve faced the challenge of sourcing Asian ingredients in this beautiful city. It was a challenge to me, especially since I was in the middle of traveling and couldn’t stock up on all the different kinds of sauces and spices in the pantry. However, this hurdle has inspired me to create simple yet delicious Asian at Home recipes using readily available ingredients. I’m thrilled to share my Chili Oil Eggs Recipe with you today!
So, the past two recipes and the following two recipes I will share on my blog will be straightforward and fun Asian at Home recipes made with super simple (limited) ingredients! I hope this is helpful!!
Simplifying Ingredients
My usual choices for kimchi are fish sauce or Yondu, but this time, I had to rethink due to limited luggage space and the fear of sauce accidents. So, whenever we arrive at a new place, I buy fresh bottles of sauces. This experience taught me that I don’t need a ton of sauces and spices to cook. I can create a variety of dishes with just a few essential ingredients. In Georgia, my top picks are Miso broth concentrate and shiro dashi. These super versatile sauces work wonders in soups, stir-fries, and salads.
The 5 recipes I’m about to share can be made with only 1 sauce of your choice from this list.
- Soy sauce
- Fish sauce
- Oyster sauce
- Yondu
- Tsuyu
- Shiro dashi
- Miso broth concentrate
Chili Oil Egg Ingredients
- 1/4 cup sesame oil
- 1/4 cup neutral oil such as avocado, grapeseed or sunflower oil
- 4 green onions, chopped
- 3 garlic cloves, chopped
- 1 1/2 tbsp red chili flakes
- 1/2 tsp salt
- 3/4 tsp sugar
- 1 tbsp shiro dashi, Yondu, Tsuyu, Miso broth concentrate, soy sauce, fish sauce or chicken bouillon
- A pinch of black pepper
- 2 eggs
You can also use any chili oil you have in your hand!
Extra Chili Oil: 辣椒油 How to Make Extra Smokey, Spicy & Flavorful!
Heat the sesame oil and neutral oil in a saucepan or small skillet over medium heat for about 3 to 5 minutes.
You can either pour the hot oil over the chopped green onions, garlic, salt, sugar, your choice of sauce, and black pepper mixture in a heatproof bowl or add the green onions mixture into the oil. Stir well and set aside.
To make chili oil eggs, heat a small skillet over medium-high heat. Add 2 tbsp of the quick chili oil and spread it using the back of a spoon. Crack 2 eggs into the skillet and cook them to your desired doneness. If you want fully cooked eggs, I recommend covering the pan to cook the tops without flipping them over.
Place the chili oil eggs on a bowl of warm cooked rice. Garnish with sesame seeds and extra chopped green onions if you like. Enjoy!
Chili Oil Eggs Recipe & Video
- Total Time: 10 mins
- Yield: 1
Ingredients
For the Quick Chili Oil
- 1/4 cup sesame oil
- 1/4 cup neutral oil such as avocado, grapeseed or sunflower oil
- 4 green onions, chopped
- 3 garlic cloves, chopped
- 1 1/2 tbsp red chili flakes
- 1/2 tsp salt
- 3/4 tsp sugar
- 1 tbsp shiro dashi, Yondu, Tsuyu, Miso broth concentrate, soy sauce, fish sauce or chicken bouillon
- A pinch of black pepper
For the Egg Rice
- 2 eggs
- A bowl of warm cooked rice
Instructions
- Heat the sesame oil and neutral oil in a saucepan or small skillet over medium heat for about 3 to 5 minutes.
- You can either pour the hot oil over the chopped green onions, garlic, salt, sugar, your choice of sauce, and black pepper mixture in a heatproof bowl or add the green onions mixture into the oil. Stir well and set aside.
- To make chili oil eggs, heat a small skillet over medium-high heat. Add 2 tbsp of the quick chili oil and spread it using the back of a spoon. Crack 2 eggs into the skillet and cook them to your desired doneness. If you want fully cooked eggs, I recommend covering the pan to cook the tops without flipping them over.
- Place the chili oil eggs on a bowl of warm cooked rice. Garnish with sesame seeds and extra chopped green onions if you like. Enjoy!
Notes
*The nutrition facts doesn’t include rice*
- Prep Time: 5 mins
- Cook Time: 5 mins
1 comment
This recipe has changed my household!
I made it once for myself and ate it every day for a month! Then I made it for my mom, now she’s requesting bigger and bigger mason jars so that we have tons of the chili oil on hand!
We’ve made the eggs, put it on tuna, today I’ll be cooking shrimp in it and making a chili oil shrimp and grits…
We LOVE the balance of the sweet, heat, and savory. This is an official staple in our house now and I can’t thank you enough!