Crispy Rice Bowl

🥘 Ingredients

• day-old jasmine rice 4 cups
• vegetable oil 3 Tbs
• broccoli 1 lb
• vegetable oil 1 Tbs
• cornstarch 2 tsp
• kosher salt ½ tsp
• lemon ½
• eggs 4
• cucumber 1
• scallions 3
• ginger scallion oil ¼ cup
• soy sauce 1 Tbs

1. 1

   Cold rice or no crust.
2. 2

   Press day-old jasmine rice into vegetable oil in a hot nonstick skillet as an even slab and leave it 9 min untouched, until the underside lifts in one brown sheet.
3. 3

   Toss broccoli with vegetable oil , cornstarch and kosher salt — the cornstarch dries the surface enough to char instead of steam.
4. 4

   Char @&( timer cut side down in a dry hot skillet , not moved, 6 min , until the flat faces blacken in patches, then squeeze lemon over it off the heat.
5. 5

   Boil eggs 7 min , then lift them straight into ice water to 3 min and peel. At seven minutes the white is set through and the yolk still liquid.
6. 6

   Break @&( timer into shards with a spatula and pile it into four bowls with @&( timer , halve @&( timer over the top, and finish with cucumber , scallions , ginger scallion oil and soy sauce .