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Chili Crisp Breakfast Fried Rice with Jammy Eggs
by Unknown
Prep: 10 minCook: 20 minTotal: 30 min4 servings0 forks
Leftover rice gets a second life in a ripping-hot skillet with chili crisp, scallions, and soy — crowned with jammy 6½-minute eggs and crispy shallots. The fastest way to make breakfast taste like dinner.
Ingredients
- 3 cups day-old cooked jasmine rice — fresh rice works; spread on a tray to cool 15 min
- 4 tbsp chili crisp — plus more to serve; use the sediment-heavy spoonfuls
- 2 tbsp neutral oil — such as avocado or canola
- 4 scallions, thinly sliced — whites and greens separated
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 4 large eggs — for the jammy eggs
- 1/2 tsp kosher salt — plus more to taste
- 1/4 tsp freshly cracked black pepper
- 2 tbsp crispy fried shallots — store-bought is fine
- 1 tbsp toasted sesame seeds
Instructions
- 1Make the jammy eggs: bring a medium pot of water to a rolling boil. Gently lower in the 4 eggs and cook for exactly 6½ minutes. Transfer immediately to an ice bath and chill 3 minutes, then peel carefully under running water.
- 2Heat a large skillet or wok over high heat with the neutral oil until shimmering and just starting to smoke.
- 3Add the scallion whites and garlic and stir-fry 30 seconds until fragrant but not browned.
- 4Add the rice, breaking up any clumps. Spread into an even layer, press down lightly, and let it sit undisturbed 2–3 minutes so the bottom crisps.
- 5Drizzle in the chili crisp, soy sauce, sesame oil, and rice vinegar. Toss everything for 1–2 minutes until the grains are toasty at the edges. Season with salt and pepper; taste and add more chili crisp if you like heat.
- 6Divide the fried rice among 4 warm bowls. Halve the jammy eggs and nestle two halves on each bowl.
- 7Finish with scallion greens, crispy shallots, sesame seeds, and an extra spoonful of chili crisp. Serve immediately.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.