Chilli crisp eggs

Here's a quick and easy dinner idea that comes with plenty of flavour.

Credit: The Cook Up with Adam Liaw

• serves

  1-2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• 1 tbsp vegetable oil
• 1 tbsp chilli crisp
• 1 spring onion, thinly sliced, whites and greens separated
• 2 eggs
• Steamed rice, soy sauce, white pepper, to serve

Instructions

1. Heat a medium wok over medium heat, then add the vegetable oil, then the chilli crisp oil. Fry the spring onion whites and crack the eggs on top. Add a spoonful of water around the edge of the wok and cover, allowing the eggs to steam cook to your liking.
2. Remove the pan from the heat and slide the eggs onto rice. Drizzle with soy sauce, sprinkle with white pepper and sprinkle with the spring onion greens.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG