Crispy Rice

Adapted from Smitten Kitchen.

Ingredients

• 1 1/4 cups minced scallions (green and white parts)
• 2 tbsp minced or finely grated fresh ginger
• Neutral oil (grapeseed, safflower, or sunflower)
• 1/4 cup sherry or rice wine vinegar
• Fine sea salt
• About 1 heaped cup julienned or coarsely grated carrots
• 8 oz small cucumbers, thinly sliced
• 3 cups cooked, cooled rice
• 4 eggs
• Soy sauce or tamari, to serve
• Toasted sesame oil, to serve
• Sriracha, gochujang, or another hot sauce, to serve

Basics

1. Make vinaigrette: mix scallions, ginger, about 1/4 cup neutral oil, and vinegar; season with salt.
2. Prep vegetables: lightly salt cucumbers and carrots (or quick-pickle with a little vinegar and salt).
3. Crisp the rice in a hot oiled skillet until browned and crisp at the bottom.
4. Fry eggs in a thin layer of hot oil until whites are crispy and set.
5. Build bowls with crispy rice, vegetables, and one egg each.
6. Spoon vinaigrette over each bowl and finish with soy/tamari, sesame oil, and hot sauce.