Ingredients
Scale
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