Chilli Oil Fried Eggs on Rice
Crisp lacy fried eggs with runny yolks over warm rice, spooned with chilli oil and spring onions.
Made with Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice and cook it following the packet instructions. Cover and keep warm.
- 2
Heat the sunflower oil in a non stick frying pan over a medium high heat until shimmering.
- 3
Crack the eggs into the pan, spaced apart. Spoon the hot oil over the whites for 2 minutes until the edges are brown and crisp and the yolks still soft.
2 min - 4
Divide the rice between two bowls. Slide the eggs on top.
- 5
Drizzle over the tamari and your ready made Chinese chilli oil (see the base recipe), spooning some of the crunchy chilli bits over the yolks.
- 6
Finish with the spring onions and sesame seeds. Eat straight away.
Tips
- Fry the eggs in a small amount of very hot oil, tilting the pan so the oil pools and spoons over the whites.
- Use fresh eggs for the neatest shape and best flavour.
- Pregnant women, the very young and elderly people may prefer to cook the yolks until firm.
Storing and freezing
Best eaten fresh. Cooked rice should be cooled within 1 hour and refrigerated, then reheated once only until steaming hot.
Questions
Can I make the eggs less oily?
Yes. Use a non stick pan and about 1 tbsp of oil, and spoon the oil over the whites to cook the tops without flipping.
Is this gluten free?
Yes, with gluten free tamari. It is also dairy free and nut free. It does contain egg and sesame.
Can I use brown rice?
Yes. Brown rice takes longer, about 25 to 30 minutes, so start it first.
More made with chinese chilli oil
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.