• Heat Up Your Cooking Oil: Grab a non-stick skillet and heat up a tablespoon of your chosen cooking oil over medium/low heat to not burn the chili crisp. Make sure the pan is evenly coated with that luscious oil.

Get Your Spicy Chili Crisp Eggs Going:

• Add the chili crisp for that heat and a burst of flavor. Ive been using the Laoganma Brand.
• Crack the eggs directly on top of the chili crip. (Pictured above)
• (optional) Sprinkle the grated parmesan over the eggs. It adds a layer.
• Cover with lid

Low and Slow:

• Lower the heat to low and cook those eggs for about 2-3 minutes. You're aiming for set whites and slightly runny yolks. If you're more into well-done eggs, give them a bit more time.

Plating Time:

• Start with a generous scoop of that cooked rice on a plate.
• Add your sliced avocado and quartered cherry tomatoes around the edges.
• Carefully slide those chili crisp eggs on top of the rice.

Final Touch:

• Sprinkle with green onion, parsley, or cilantro.
• Serve and Enjoy: There you have it, your spicy chili crisp eggs with rice, avocado, and cherry tomatoes are ready to be devoured! The combo of the spicy eggs, creamy avocado, sweet tomatoes, and nutty parmesan cheese is a flavor bomb you won't want to miss. So, grab your fork, snap a pic for the 'Gram, and savor this fab and satisfying meal!