Chili-Crisp Soft Egg & Charred Corn Rice Bowls

Chili crisp, the crunchy Chinese chile oil now loved in weeknight kitchens, meets soft eggs and blistered sweet corn over steaming rice. A quick cast-iron char and a spoonful of spicy crunch turn simple bowls into lunch with real texture.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 58g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 4 cups cooked jasmine or short-grain rice
• 3 cups fresh corn kernels
• 4 large eggs
• 3 Tbsp chili crisp
• 4 scallions, thinly sliced
• 1 English cucumber, diced
• 1.5 cups heirloom cherry tomatoes, halved
• 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 Tbsp neutral oil
• 4 lime wedges
• 1/2 cup fresh cilantro leaves
• 3/4 tsp kosher salt

Instructions

1. 1Warm the cooked rice gently in a covered skillet or microwave until steaming, then divide among four lunch bowls.
2. 2Heat a large cast-iron or heavy skillet over medium-high until very hot. Add neutral oil, then the corn kernels in a single layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes until deeply charred in spots, then toss and cook another 2 minutes. Season lightly with salt and set aside.
4. 4Wipe the skillet, lower heat to medium-low, and crack in the eggs. Cook slowly until whites are just set and yolks remain jammy, about 3 to 4 minutes.
5. 5Spoon charred corn over the rice, then nestle one soft egg into each bowl.
6. 6Scatter diced cucumber, halved cherry tomatoes, and sliced scallions the egg.
7. 7Drizzle soy sauce and sesame oil over the rice, then top each egg generously with chili crisp so the oil pools.
8. 8Finish with cilantro leaves and a squeeze of lime. Serve immediately while the egg yolk is still runny for mixing into the rice.