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Chili Oil Eggs Recipe & Video

  • Author: Seonkyoung Longest
  • Total Time: 10 mins
  • Yield: 1 1x



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


  1. Heat the sesame oil and neutral oil in a saucepan or small skillet over medium heat for about 3 to 5 minutes.
  2. 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.
  3. 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.
  4. 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!


*The nutrition facts doesn’t include rice*

  • Prep Time: 5 mins
  • Cook Time: 5 mins