Ingredients
Eggs and rice bowls
- 4 large eggs
- 1 tablespoon neutral cooking oil 15 ml, divided between two batches
- 2 teaspoons commercial chili oil 10 ml; choose a heat level you enjoy
- 2 cups hot fully cooked white rice about 320 g; rice cooking time is not included
- 1 scallion about 15 g, rinsed and thinly sliced
- 1 teaspoon reduced-sodium soy sauce 5 ml
Equipment
- 10–12-inch nonstick skillet with a lid
- Small bowl for cracking eggs
- Spatula
- Cutting board
- Knife
- Measuring cups and spoons
- Two serving bowls
Instructions
Prepare, fry and finish
- Rinse the scallion under running water, pat dry and slice thinly. Divide the hot cooked rice between two bowls.
- Heat a 10–12-inch nonstick skillet over medium-high heat with half the neutral cooking oil (1½ teaspoons). Crack two eggs, one at a time, into a small bowl and slide them into the skillet, leaving a little space between them.
- Cook for 1–2 minutes, until the edges are golden. Reduce the heat to medium-low, cover and cook for about 2–3 minutes more, or as long as needed until both the whites and yolks are firm. Adjust the heat if the edges brown too quickly.
- Transfer the two cooked eggs to one rice bowl. Repeat with the remaining 1½ teaspoons neutral oil and two eggs, then transfer them to the second rice bowl.
- With the eggs off the heat, drizzle 1 teaspoon commercial chili oil over each bowl. Add ½ teaspoon reduced-sodium soy sauce and half the sliced scallion to each. Serve promptly.
Video
Notes
The estimated 15-minute time assumes rice is already fully cooked and hot. It does not include cooking raw rice. Egg size, pan and stove affect the timing; continue until both whites and yolks are firm.
Use commercial chili oil according to its label and choose the heat level to suit you. The neutral oil fries the eggs; the measured chili oil is added afterward as a finishing drizzle.
Serve rice promptly. If cooked rice will be stored, cool it quickly, ideally within 1 hour, refrigerate at 40°F (4°C) or below, and use within 24 hours. Reheat rice only once, until steaming hot throughout and reaching 165°F (74°C). Do not use rice left out overnight. Cooked egg-and-rice bowls are best served fresh; store any leftovers promptly under the same rice handling guidance.
Contains eggs and soy. Soy sauce can contain wheat, and commercial chili oils can contain peanuts, sesame or other allergens. Check every label.
Video credit: Ms Shi & Mr He, a related chili-oil egg demonstration. This written version uses neutral oil for frying, adds commercial chili oil off the heat, serves the eggs over hot cooked rice, and cooks both whites and yolks until firm. Follow the quantities and cooking cues here.