Chilli Crisp Rice Bowl (Laoganma Rice)

1. Divide the hot rice between two bowls. It needs to be properly hot — the heat is what loosens the chilli crisp oil.
2. Heat the oil in a frying pan over high heat and fry the eggs for 2 minutes, until the edges are crisp and the yolks still runny.
3. Spoon 1 tbsp of chilli crisp over each bowl of rice, then add the soy sauce and sesame oil.
4. Sit a fried egg on top of each bowl.
5. Add the cucumber alongside, then scatter over the spring onion, torn nori and sesame seeds.
6. Break the yolk and stir everything through before you eat.

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Notes:

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• Day-old rice works, but warm it through properly first or the chilli oil stays claggy
• The cucumber is not a garnish — it is the only cold, crunchy thing in the bowl and it matters
• Add shredded chicken, tinned tuna or leftover roast pork to make it a full meal