Lacy-edged eggs fried in zippy chili crisp are the star of this quick meal that’s great for breakfast or dinner. Garlicky sautéed watercress adds a pleasing pop of green.
Contains: eggs, soy.
What You Get
Sichuan chili crisp
Cooked white rice
What You'll Need
Trim the watercress and discard the root ends. Rinse the leaves in cool water and pat or shake dry. Chop 2 cloves of garlic. Slice a handful of scallions.
In a nonstick skillet or sauté pan over medium-high heat, warm 2 teaspoons vegetable oil. When the oil is shimmering, add the garlic and sauté until fragrant, about 30 seconds. Add the watercress, season with a pinch of salt, and cook until wilted, 1 minute. Transfer to a bowl and set aside.
In the same skillet over medium-high heat (do not wipe out), warm 2 tablespoons chili crisp. Crack 3 eggs into the pan and season with salt. Fry until the whites are set and starting to brown around the edges but the yolks are still runny, 2½ to 3 minutes for sunny-side up.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls and top with watercress. Slide an egg onto each serving of rice. Sprinkle with scallions, drizzle with more chili crisp, if you like, and dig in.