Breakfast Entrees Gluten-Free

Chili Crisp Fried Egg With Jasmine Rice

The combination of our 90-Second Jasmine Rice and Sichuan Chili Crisp from our friends over at Fly By Jing, gives you a flavor-packed meal in minutes! Elevate your breakfast game with our Chili Crisp Fried Egg on a bed of fragrant Jasmine Rice. Picture a perfectly crispy-edged fried egg, its rich, runny yolk mingling with aromatic rice and a fiery kick from chili crisp. This easy-to-make dish is a symphony of flavors that will awaken your taste buds and add a touch of spice to your morning routine.

Minutes

Servings

Bowl

560

Calories

Ingredients

Lundberg X Fly By Jing suggested substitutions
1

8 oz. Pouch 90-Second Jasmine Rice
6

tbsp

Fly By Jing Sichuan Chili Crisp
2

Large Eggs
³⁄₄

Green Onions, Chopped

Nutrition Facts

Serving Size: 1 Bowl

Serves: 2

Amount Per Serving
Calories:		560
% Daily Value*
Total Fat: 47.2g		61%
	Saturated Fat: 10.6g
Cholesterol: 186mg		62%
Sodium: 74mg		3%
Total Carbohydrate: 25.2g		9%
	Dietary Fiber: 0.9g	3%
	Sugars: 1g	2%
Protein: 8.4g		17%

Instructions

Add 4 tablesppons of Fly By Jing Sichaun Chili Crisp to a frying pan on medium heat.
When the oil is hot, add your two large eggs and cook for 2-3 minutes until the whites firm up, flip and cook for an additional minute.
While the eggs are frying, tear open the top of the Lundberg Organic 90-Second Jasmine Rice to vent, and microwave on high for 90 seconds.
Separate the cooked rice into two bowls, and drizzle with one tablespoon of chili crisp. Place one fried egg on each and sprinkle with fresh chopped green onions. Enjoy!