Chili-Crisp Soft Eggs with Charred Corn & Tomato Rice Bowls

Chili crisp, the crunchy chile oil that leapt from Chinese tables into global pantries, meets soft eggs and blistered sweet corn here. Spooned over tomato-studded rice with lime and herbs, it turns a simple lunch bowl bright and savory.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 48g carbs
• 19g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Warm the cooked rice gently in the microwave or a covered skillet so it is fluffy and ready to receive toppings.
2. 2Heat a large cast-iron or nonstick skillet over medium-high heat and add the neutral oil.
3. 3Scatter the fresh corn kernels in a single layer and let them sit undisturbed for three to four minutes until deeply charred in spots, then stir once and cook another minute.
4. 4Push the corn to one side, lower the heat to medium, and crack the eggs into the empty space.
5. 5Cook the eggs sunny-side or over-easy until the whites are just set and the yolks remain runny, three minutes, seasoning lightly with salt.
6. 6Divide the warm rice among four bowls and drizzle each with a little soy sauce and sesame oil.
7. 7Top each bowl with a portion of the charred corn, a soft egg, and a generous spoonful of halved cherry tomatoes.
8. 8Spoon chili crisp over the egg yolk so it pools into the rice when broken.
9. 9Finish with sliced scallions, cilantro, crumbled cotija, and a lime wedge on the side.
10. 10Serve immediately while the egg is still warm and the tomatoes stay cool and juicy for contrast.