Chili Crisp Egg & Rice Bowl

Ingredients

• 1 largeegg
• 1 cupcooked short-grain or jasmine rice, hot
• 1 tbspneutral oil
• 1/2 tsptoasted sesame oil
• 1 tbspsoy sauce or tamari
• 1 tsprice vinegar
• 2scallions, thinly sliced
• 1 tbspchili crisp more to taste
• 1 tsptoasted sesame seeds
• to finishflaky salt
• 1/4 sheettoasted nori, torn optional

Method

1. 01

   Pile the hot rice in a wide, shallow bowl. Drizzle with the soy sauce, rice vinegar, and sesame oil. Toss gently with chopsticks so each grain catches the dressing. Don't over-mix — the rice should glisten, not become wet.

2. 02

   Heat the neutral oil in a small nonstick pan over medium-high heat until it shimmers and a drop of water snaps on contact.

3. 03

   Crack the egg into the pan. Don't move it. Let the white set and the edges blister and crisp into lace, sixty to ninety seconds. Pale fried eggs are the result of cool oil; the lacy crisp edge comes from oil hot enough to set the white before steam can soften it.

4. 04

   Tilt the pan and spoon the hot oil over the white — never the yolk — to set the top while keeping the yolk loose and jammy.

5. 05

   Slide the egg onto the rice, lacy side up.