From Chinese steamed eggs to Japanese ‘omurice,’ Asian cuisine truly celebrates the versatility of eggs, showing how you can add luxury and nutrition to almost any meal with a single ingredient. Add some rice to the mix, and you’ve got a cracking dinner. Whether cooking dinner for two or the entire family, a tray of Nulaid Free Range Eggs can go a long way. Make this delicious Chilli Crisp Fried Egg Rice Bowl for a marvellous midweek meal.

Farm-fresh Flavour

Nulaid Free Range Eggs have that farm-fresh factor you want from good-quality eggs. For instant satisfaction and easy meals, stock them on the kitchen counter and crack them into the pan whenever you’re ready to fry up a delicious breakfast, lunch or dinner — the options are truly endless. We like them served sunny-side-up, especially in this Asian-style dish that’s ideal for midweek dinners or a simple dinner for two.

A Crack of Deliciousness

Drizzled with and fried in chilli crisp oil, these yolky eggs send this dish into another realm of deliciousness. Fried egg rice forms the base of this dish, repurposing leftover jasmine rice and transforming it into an effortless, yet elevated, midweek meal. For the best results, always use room-temperature eggs to get the perfect, jammy centre.

Sautéed shiitake mushrooms, Soy sauce, sesame oil and toasted sesame seeds are incorporated into the dish, and because it’s fried egg rice, it wouldn’t be complete without the addition of scrambled egg. Before assembling the bowls, combine the mushrooms, rice and scrambled egg, and then top it with the chilli crisp fried eggs.

Nulaid Free Range Eggs have that farm-fresh factor…

Enjoy with spicy kimchi for a touch of heat and crunch. Garnish with toasted sesame seeds, dollop extra chilli crisp if you can handle the heat and slice into the runny yolk. This satisfying meal comes together in just minutes, making it ideal for midweek dinners. Double up the portions if you’re feeding a family of four. Everyone will love this delish dish!

---

Recipe: Chilli Crisp Fried Egg Rice Bowl

Chilli crisp adds a bold flavour to this dish. Fry your eggs in the fragrant oil and serve them atop a bowl of savoury rice with kimchi.

Serves: 2 | Prep time: 20 minutes | Cook time: 30 minutes | Difficulty: easy

Ingredients

4 large Nulaid Free Range Eggs
pinch of salt
splash of vegetable oil
1 spring onion
4 shiitake mushrooms, sliced
2 C (500 ml) cooked jasmine rice
2 Tbsp (30 ml) Soy sauce
2 tsp (10 ml) sesame oil
2 Tbsp (30 ml) chilli crisp condiment oil

To Serve

100 g ready-made kimchi
1 tsp (5 ml) mixed sesame seeds, lightly toasted

Method

Whisk two of the eggs in a small bowl, and add a pinch of salt.

Heat a splash of vegetable oil in a frying pan over medium heat. Pour in the whisked eggs. Allow them to set slightly on the edges, then use a silicone spatula to gently fold the edges inward, creating a fluffy scramble that holds its shape. Once cooked, transfer the eggs to a plate and set aside.

Prepare the spring onion; trim the ends and then thinly slice the white part. Slice the green part on the diagonal and set aside for garnish.

Heat a splash of vegetable oil in a frying pan, add the white part of the spring onion and stir-fry until softened. Add the sliced shiitake mushrooms and cook until browned. Add the cooked jasmine rice and Soy sauce, and stir until combined and heated through. Remove from the heat and stir in the sesame oil and the scrambled egg.

Meanwhile, in another frying pan, heat the chilli crisp oil over medium heat, making sure to scoop out only the oil, leaving the crispy bits behind. Fry the remaining two eggs in the chilli crisp oil, using a spoon to baste the egg whites with the hot oil to crisp them up.

To Serve

Divide the savoury rice between two bowls, add kimchi, and top each with a fried egg. Drizzle with a generous spoonful of the chilli crisp condiment, including the crispy bits, and garnish with the spring onion greens and toasted sesame seeds. Serve immediately.

For more tasty inspiration, try these Nulaid recipes. 

nulaid.co.za | Facebook | Instagram