Chili-Crisp Soft Eggs over Charred Corn Tomato Rice

Chili crisp, the crunchy Chinese chili oil that leapt from pantry staple to weeknight hero, shines in this bright lunch bowl. Soft eggs rest over charred sweet corn, juicy tomatoes, and warm rice with a sesame-soy finish.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 52g carbs
• 18g fat
• 6g fiber

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Ingredients

• 3 cups cooked jasmine or leftover rice, warmed
• 2 cups fresh corn kernels (from 3 ears)
• 2 cups heirloom cherry tomatoes, halved
• 4 large eggs
• 3 Tbsp chili crisp
• 2 tsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 1/4 cup scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 4 lime wedges
• 1/2 tsp kosher salt
• 1 Tbsp neutral oil for skillet

Instructions

1. 1Warm the cooked rice gently in the microwave or a covered skillet with a splash of water so it is hot and fluffy when the eggs are ready.
2. 2Heat a large cast-iron or stainless skillet over medium-high until very hot; add the neutral oil and swirl.
3. 3Add the fresh corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until deeply charred in spots, then stir and cook another minute; season lightly with salt and transfer to a plate.
4. 4In the same hot skillet, blister the halved cherry tomatoes for 1–2 minutes just until skins wrinkle and juices start to release; tip them onto the corn.
5. 5Bring a saucepan of water to a gentle boil, lower eggs in carefully, and cook exactly 6½–7 minutes for jammy yolks; transfer immediately to an ice bath for 2 minutes, then peel.
6. 6Fluff the warm rice into four bowls. Top each with a generous scoop of the charred corn and blistered tomatoes.
7. 7Halve the soft eggs and nestle two halves on each bowl.
8. 8Spoon chili crisp over the eggs and rice, then drizzle soy sauce and sesame oil the edges.
9. 9Finish with scallions, cilantro, and a squeeze of lime. Serve right away while the yolks are still warm and runny.