In today’s recipe, we’re spicing up a classic comfort dish with a zesty twist – Fried Rice with Crispy Chilli Oil Egg. This recipe is all about simplicity and flavour, making it perfect for a quick yet satisfying meal.
We start with cold, cooked long-grain rice, which is the ideal base for fried rice due to its drier texture, allowing it to crisp up beautifully. The dish gets its heartiness from the blend of fresh ginger and garlic, lightly fried to release their full flavour. The sesame and oyster sauces add depth, while the peas bring a pop of colour and sweetness.
The real star of the show, however, is the crispy chilli oil egg. Frying the egg in a mix of chilli and sesame oils gives it a flavourful twist – crispy at the edges and soft in the middle. When served on top of the fragrant rice, it’s a match made in heaven.
Finishing off with a sprinkle of fresh spring onions and red chilli, this dish is as pleasing to the eye as it is to the palate. It’s easy enough for a weekday dinner yet special enough for weekend indulgence. So, let’s get cooking and bring this tasty dish to your table in just 15 minutes!
Fried Rice with Crispy Chilli Oil Egg
Ingredients
- 500g cooked long grain rice (cold)
- 15g ginger (peeled & grated)
- 3 garlic cloves (peeled & grated)
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 100g frozen peas
- 1 tbsp soy
- Small bunch spring onions (chopped)
- 1 tbsp crispy chilli oil
- 1 tbsp sesame seed oil
- 2 eggs
- 1 red chilli (deseeded and chopped to serve)
Directions
- Heat the oil in a wok until hot, then add the ginger, garlic & spring onions and stir-fry for 1 minute. Add the peas, cook for another minute, then add the rice and toss well.
- Next stir in the soy, oyster sauce & spring onions. Cook for a few minutes more until piping hot.
- Divide the rice into serving bowls and get on with frying the eggs.
- To fry the eggs, heat the chilli & sesame oils in a frying pan.
- Crack in the eggs and fry for 3 – 4 minutes until set on top and crispy at the edges. Place a fried egg on top of each rice bowl, sprinkle with spring onion and chilli to serve.
