Crispy Chili-Oil Egg Rice Bowls with Fresh Corn & Basil

Chili oil, long treasured in Chinese home kitchens, gives eggs a glossy heat and crackle. Spooned over hot jasmine rice with sweet corn and torn basil, this bowl balances savory depth with bright summer freshness.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 14g protein
• 52g carbs
• 17g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 4 cups cooked jasmine rice
• 4 large eggs
• 2 cups fresh sweet corn kernels
• 3 tbsp chili oil
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 4 green onions
• 1/3 cup fresh basil leaves
• 2 garlic cloves
• 2 tbsp neutral oil
• 1 tbsp rice vinegar
• 1/2 tsp kosher salt
• 1 tbsp toasted sesame seeds
• 1 cucumber

Instructions

1. 1If the rice is cold from the fridge, sprinkle with a splash of water, cover, and microwave 90 seconds until steaming hot; fluff with a fork.
2. 2Heat a large nonstick or carbon-steel skillet over medium-high until hot. Add neutral oil and the corn kernels; cook undisturbed 2 to 3 minutes until deeply charred in spots.
3. 3Mince the garlic, add it to the corn, and stir 30 seconds. Season lightly with salt, then scrape the corn into a bowl.
4. 4Wipe the skillet quickly, return to medium heat, and add the chili oil. When it shimmers, crack in the eggs one at a time.
5. 5Spoon hot chili oil over the egg whites so they bubble and crisp at the edges while the yolks stay runny, about 2 to 3 minutes. The bottoms should sound lacy and crackly when you nudge them.
6. 6Divide hot rice among four bowls. Drizzle each with soy sauce, sesame oil, and rice vinegar and toss lightly.
7. 7Top rice with the charred corn, a crispy chili-oil egg, thinly sliced cucumber ribbons, sliced green onions, and torn basil.
8. 8Finish with a extra spoon of chili oil from the pan, sesame seeds, and an extra pinch of salt if needed. Serve immediately so the egg white stays shatter-crisp.