Cold rice develops a golden, crispy bottom in the pan. Topped with a soft-boiled egg, fresh cucumber and homemade chili oil, this is a hearty meal with crunchy, creamy and spicy elements.
This dish is all about the contrast between rice with a crispy bottom and the soft yolk of an egg cooked just until set. Cucumber adds freshness, while scallions bring a mild, oniony flavor. The chili oil adds heat, sesame gives it a lightly nutty note, and soy sauce with rice vinegar makes the oil savory and sharp enough to season the rice. Drizzle the oil over the bowl just before serving so the rice doesn’t become unnecessarily soft.
Chilled rice works better here than freshly cooked rice: it’s drier and less sticky, making it easier to form a crust. If you’re cooking the rice yourself, spread it out on a tray afterward so it cools quickly, and put it in the fridge within an hour. For this recipe, use rice that has been kept cold and is preferably no more than a day old. Don’t leave rice at room temperature for a long time. Break up any clumps with your fingers or a fork before adding the rice to the pan.
A wide frying pan gives the rice room to cook evenly. Press it into a compact layer and leave it alone; stirring it regularly will prevent a firm crust from forming on the bottom. A nonstick pan makes turning and serving easier, but a well-seasoned cast-iron pan can work too. Don’t turn the heat up so high that the oil smokes. The rice is ready when the bottom is golden brown and releases easily.
The chili oil is intentionally simple: hot oil brings out the aroma of the chili flakes and sesame seeds, while the soy sauce and vinegar are added after heating. This prevents the soy sauce from burning in the hot oil. Adjust the amount of chili flakes if you want less heat. No rice vinegar on hand? A mild white wine vinegar will also work; use a little less and taste the oil before pouring it over the rice.
Serve the bowls as soon as the rice comes out of the pan, with the eggs halved so the yolks can mingle with the chili oil. Add extra cucumber or scallions if you’d like to make the meal fresher. Leftover rice should be kept chilled; when serving it another time, reheat it thoroughly until steaming hot all the way through, and don’t reheat it a second time.
Cut the cucumber into thin half-moons. Slice the scallions into rings, keeping the white and green parts separate.
Bring a saucepan of water to a boil. Carefully lower the eggs into the water and cook for 7 minutes. Rinse them under cold water, peel them and set aside.
Put the chili flakes and sesame seeds in a heatproof bowl. Heat 3 tablespoons of neutral oil in a small saucepan until hot but not smoking. Carefully pour the oil over the chili flakes and sesame seeds. Stir in the soy sauce and rice vinegar.
Loosen the cold rice with a fork. Heat 1 tablespoon of neutral oil in a wide frying pan over medium-high to high heat. Fry the white part of the scallions for 30 seconds.
Add the rice and press it into an even layer with a spatula. Cook for 8–10 minutes without stirring, until the bottom is golden brown and crispy. Lift an edge to check; cook for a few more minutes if needed.
Divide the rice between two bowls. Halve the eggs and place them on top. Add the cucumber and green parts of the scallions, then spoon chili oil over the rice and eggs to taste. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.