Description
Chili Oil Fried Eggs are a quick and flavorful Asian-inspired breakfast dish featuring eggs fried in spicy chili oil and vegetable oil, enhanced with garlic, soy sauce, and sesame oil. This dish offers a perfect balance of heat and umami, garnished with green onions and sesame seeds for extra texture and taste.
Ingredients
Scale
Eggs and Oils
- 4 large eggs
- 2 tablespoons chili oil
- 1 tablespoon vegetable oil
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Seasonings and Garnishes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1 tablespoon green onions, sliced (optional)
- 1/2 teaspoon sesame seeds (optional)
Instructions
- Heat the oils and garlic: In a nonstick skillet over medium heat, combine the vegetable oil and chili oil. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure it doesn’t burn.
- Cook the eggs: Crack the eggs into the skillet, spacing them apart. Cook to your desired doneness, spooning some of the hot chili oil over the egg whites to enhance flavor and texture.
- Season the eggs: Sprinkle salt and black pepper evenly over the eggs as they cook.
- Add finishing touches: In the last minute of cooking, drizzle the soy sauce and sesame oil over the eggs for extra umami and aroma.
- Serve and garnish: Carefully remove the eggs from the skillet and transfer them to a plate. Garnish with sliced green onions and sesame seeds if using. Serve immediately, ideally over rice or toast.
Notes
- Adjust the amount of chili oil to control the spice level to your preference.
- For crispier edges on the eggs, allow the oil to heat slightly hotter before adding the eggs.
- Adding a splash of vinegar or lime juice can provide a nice tangy contrast to the spicy oil.
- Use a nonstick skillet to prevent sticking and make flipping or removing eggs easier.
