Chili-Crisp Soft-Scrambled Egg Charred Corn Bowls

Chili crisp, a beloved Chinese pantry crunch of chili and oil, turns weeknight bowls electric. Soft-scrambled eggs meet deeply charred sweet corn over warm jasmine rice, balancing silk, smoke, and heat in one lively lunch.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 445 cal
• 20g protein
• 42g carbs
• 23g fat
• 6g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 8 large eggs
• 3 cups cooked jasmine rice, warmed
• 3 tbsp chili crisp
• 2 tbsp unsalted butter
• 1/2 cup scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 4 lime wedges
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 large avocado, sliced

Instructions

1. 1Heat a large cast-iron skillet over medium-high heat until very hot, two minutes.
2. 2Add the fresh corn kernels in a single layer and cook without stirring for three minutes until deeply charred in spots, then toss and char another two minutes.
3. 3Transfer the charred corn to a plate and reduce heat to medium-low.
4. 4Melt the butter in the same skillet, then crack in the eggs and season with salt and pepper.
5. 5Stir slowly with a silicone spatula, pushing the eggs from the edges toward the center until they form soft, custardy curds that still look slightly wet, three to four minutes.
6. 6Remove the skillet from heat and fold in half the chili crisp so the eggs stay creamy.
7. 7Divide the warmed rice among four bowls and top each with a portion of soft eggs and charred corn.
8. 8Drizzle the remaining chili crisp over the bowls, then scatter scallions, cilantro, and avocado slices.
9. 9Serve immediately with a lime wedge for squeezing so the heat and crunch hit while the eggs are still soft.