Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette

🥘 Ingredients

• Persian cucumbers
  2
• carrots
  2 medium
• chili crisp
• cooked short-grain rice
  3 cups
• eggs
  4
• fine sea salt
  1/2 tsp
• fresh ginger
  2 tbsp
• neutral oil
  5 tbsp
• rice vinegar
  4 tbsp
• salt
• scallions
  4
• soy sauce
  1 tbsp
• sugar
  1/2 tsp
• toasted sesame oil
  1 tbsp, 1 tsp
• toasted sesame seeds
• water
  2 tbsp

🍳 Cookware

• large cast iron skillet
• spatula

1. 1

   In a small bowl, whisk together finely minced fresh ginger , thinly sliced scallions , rice vinegar , soy sauce , toasted sesame oil , neutral oil , and a pinch of salt . Set dressing aside.

   fresh ginger: 2 tbsp, scallions: 4, rice vinegar: 2 tbsp, soy sauce: 1 tbsp, toasted sesame oil: 1 tsp, neutral oil: 3 tbsp, salt
2. 2

   Toss shredded carrots with rice vinegar , water , sugar , and fine sea salt . Let marinate while crisping rice.

   carrots: 2 medium, rice vinegar: 2 tbsp, water: 2 tbsp, sugar: 1/2 tsp, fine sea salt: 1/2 tsp
3. 3

   Heat neutral oil in a large cast iron skillet over medium-high heat until shimmering.

   neutral oil: 2 tbsp
4. 4

   Add cold cooked short-grain rice (leftover sushi or jasmine rice) and press firmly into an even layer with a spatula .

   cooked short-grain rice: 3 cups
5. 5

   Cook untouched until the bottom is deeply golden brown and crunchy, about ⏱️ 8 to 10%minutes . Break into crispy clusters.
6. 6

   In a separate skillet, heat toasted sesame oil and fry eggs until whites are set and yolks remain runny, about ⏱️ 3 minutes .

   toasted sesame oil: 1 tbsp, eggs: 4
7. 7

   Divide crispy rice into serving bowls. Top with quick-pickled carrots, sliced Persian cucumbers , and fried eggs.

   Persian cucumbers: 2
8. 8

   Spoon ginger-scallion vinaigrette generously over eggs and rice. Garnish with toasted sesame seeds and chili crisp .n

   toasted sesame seeds, chili crisp