Crispy Sushi Rice with Sunny Eggs
- 1 tbsp. Toasted Sesame Oil
- 1 cup Leftover Sushi Rice
- 2 Eggs
- 1 tbsp. Gochujang Hot Sauce (or favorite hot sauce)
- 2 tbsp. Sliced Scallions
- ½ Fresh Jalapeño, sliced
- 2 tsp. White Sesame Seeds
- Salt, to taste
- *See notes above on how to make Sushi Rice
- Pour the sesame oil in a large skillet over medium-high heat. Add the rice and stir to coat.
- Let the rice to sit, unstirred, for 4 - 5 minutes to allow it to crisp on the bottom. Then toss and create two wells for the eggs.
- Crack the eggs into the wells and cover for 2 - 3 minutes, or until the whites are set but the yolks are still runny.
- Top with gochujang hot sauce, scallions, jalapeño slices, sesame seeds, and a touch of salt. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/crispy-sushi-rice-with-sunny-eggs/
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