Chili Oil Egg Rice (Khai Dao)
Crispy fried egg over rice, drowned in soy, lime, and a slick of chili-spiked oil.
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Join HomecookedIngredients
- 2 Egg
- 200 g Rice
- 3 tbsp Neutral oil
- 1 tbsp Soy sauce
- 1 tsp Red pepper flakes
- 2 cloves Garlic
- ½ Lime
- ½ tsp Sugar (optional)
- 1 tbsp Cilantro (optional)
Method
- Rinse the rice and cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes (or use leftover rice, reheated).
- While the rice cooks, thinly slice the garlic.
- Heat the neutral oil in a small pan over medium-high. Add the garlic and chili flakes; fry until the garlic is just golden, about 1 minute. Tip into a small bowl, leaving most of the oil in the pan.
- Crank the heat to high. Crack the eggs into the hot oil and fry until the whites are crisp and lacy at the edges, about 2 minutes.
- Lay the eggs over the rice. Spoon over the chili-garlic oil, drizzle with soy and sugar, and squeeze the lime over.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Chili Oil Egg Rice (Khai Dao)
Chili oil egg rice, known as khai dao over rice, is a bare-bones Thai comfort meal built on the crispy fried egg that street cooks turn out by the dozen. The egg is dropped into hot oil and left to fry hard so the whites blister and go lacy and crisp at the edges while the yolk stays soft, then laid over rice and drowned in a quick dressing of soy, lime, and sugar. The defining flourish is the chili-garlic oil: garlic and chili flakes fried until just golden, then spooned over the top for aroma and a slick of heat. It's the kind of thing eaten fast and cheaply, a ten-minute meal anyone in Thailand might throw together.
The appeal lies in the crackle of the fried egg against soft rice, the runny yolk enriching everything, and a dressing that hits salty, sour, sweet, and spicy all at once. Fresh cilantro and the squeeze of lime keep it bright so the richness never overwhelms. It's a solo lunch or a fast dinner, best made with leftover rice reheated so nothing takes longer than frying the egg. Frying the garlic and chili first, then leaving most of the oil in the pan to fry the egg, means the whole dish is built on one aromatic base.
Chili Oil Egg Rice (Khai Dao): frequently asked questions
How many calories are in Chili Oil Egg Rice (Khai Dao)?
One serving of Chili Oil Egg Rice (Khai Dao) has about 421 calories, with 11g of protein, 34g of carbs, 28g of fat and 2g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Chili Oil Egg Rice (Khai Dao) gluten-free?
As written, no — it contains Soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Chili Oil Egg Rice (Khai Dao)?
The core ingredients are essential, but you can leave out sugar, cilantro — they're optional and mainly there for extra flavor or finish.
How many servings does Chili Oil Egg Rice (Khai Dao) make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.