Serves 1
Directions
- 1Add chili oil and day-old rice to a pan over medium heat.
- 2Press the rice down slightly so the bottom gets golden and crisp.
- 3Whisk 4 eggs, then pour them evenly over the rice.
- 4Let the eggs settle into all the little pockets.
- 5Top with green onion, toasted sesame seeds, chili flakes, plus salt and pepper to taste.
- 6Cover with a lid and let it cook until the eggs are fully set.
- 7Slide it onto a plate and load it up with avocado, more chili oil, sesame seeds, and green onion.
Ingredients
- 1 tbsp chili oil
- 1 serving white rice (day-old works best)
- 4 eggs
- 2 tbsp green onion/scallions
- 2 tbsp toasted sesame seeds
- 1 tbsp chili flakes
- 1 tbsp chili oil
- 0.5 avocado
- 2 tbsp toasted sesame seeds
- 2 tbsp green onion/scallions
- salt
- pepper
Equipment
panlid
Tips
- Press the rice down slightly to get it golden and crisp; don't rush it.
- Whisk the eggs before pouring them over the rice.
- Eat it straight from the pan if you are lazy.
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