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Turn up the heat with these bold and flavour-packed Chilli Crisp Fried Eggs!
This time, Today Show cook, Jane de Graaff, is joined by her son and budding chef Kase to bring us a versatile recipe that's great for any mealtime. Perfectly crispy fried eggs take centre stage, elevated by a spicy, savoury chilli crisp topping that brings a satisfying kick. Paired with rice and fresh spring onion, this quick and easy dish delivers the ultimate combination of textures and flavours. Whether you’re after a speedy weeknight dinner or a no-fuss meal that impresses, this recipe is guaranteed to elevate your mealtime in the most delicious way.
Rice for 4 people, cooked as per the packet instructions
Spring onion, finely sliced, to garnish
Method
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Make sure your rice is cooked as per the instructions and ready to use, the eggs will only take a few minutes.
Heat a large, non-stick frying pan on medium heat and add the chilli crisp oil to the pan. Spread it out and when it is bubbling make four spaces in the oil, and then crack the eggs into those spaces in the pan.
Fry the eggs in the chilli oil for a minute or two and then cover with a lid to steam the top to your liking.
Meanwhile, use a small bowl to pack the cooked rice firmly and then turn the bowl out onto serving plates. Repeat so that you have a neat mound of rice in each bowl.
When the fried eggs are done, slide one on top of each mound of rice, garnish with some more chilli oil from the pan and sprinkle with the sliced spring onions.
