Sunrise Chili Crunch Bowl Recipe

Rinse the jasmine rice under cold water until the water runs clear. Drain.

Combine the rinsed rice, 1.25 cups water and 1/4 tsp kosher salt in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer for 12–14 minutes until water is absorbed and rice is tender.

Remove from heat and let sit, covered, 10 minutes. Fluff with a fork just before assembling bowls.

In a small bowl, mash the roasted garlic into the mayonnaise. Add 1/2 tsp lemon juice, 1/2 tsp water and 1/16 tsp salt; stir until smooth. Taste and adjust seasoning. Keep chilled until ready to use.

Heat 3 tbsp neutral oil in a small skillet over medium heat until shimmering but not smoking.

Add the thinly sliced shallot or red onion and fry, stirring occasionally, until softened and edges begin to brown and crisp, about 6–8 minutes. Reduce heat if onions brown too quickly.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in crushed red pepper flakes, toasted sesame oil, soy sauce and brown sugar. Cook 1 more minute to combine and let moisture reduce; remove from heat.

Transfer the onion mixture (including oil) to a small bowl and let cool slightly. The oil will be infused and serve as the crunchy chili oil component. Season with 1/16 tsp salt and set aside.

If your house pickles are not prepped: thinly slice cucumber or radish and toss with 1 tbsp rice vinegar, 1/2 tsp sugar and a pinch of salt. Let sit at least 10 minutes.

Place 1 cup spring greens in a small bowl and season with a light pinch of salt and a drizzle (about 1/2 tsp) of the reserved chili oil from the crunch, tossing gently to coat.

Thinly slice the green onion on a steep bias; separate the white and green parts if you prefer to use whites in cooking and greens for garnish.

Scoop the flesh from half a ripe avocado and slice or fan it. Toss gently with 1 tsp lime juice and 1/16 tsp salt to prevent browning and season lightly. Set aside.

Heat a nonstick skillet over medium. Add 1 tsp neutral oil and swirl to coat.

Crack the two eggs into the skillet. Cook sunny-side up for 2–3 minutes until whites are set but yolks still runny; for slightly set yolks, cover the skillet for the last 30–45 seconds. Season with 1/8 tsp salt and a pinch of black pepper.

Alternatively, fry to your preferred doneness (over-easy, over-medium). Remove eggs from skillet and keep warm.

Divide the fluffed jasmine rice between two bowls (about 1/2 cup cooked rice per bowl).

Arrange 1/2 cup spring greens and 1/4 cup house pickles per bowl to one side of the rice.

Place the sliced avocado on another section and top rice with a fried egg in the center.

Drizzle 1 tbsp roasted garlic aioli around the bowl and spoon 1–2 tbsp of the spicy chili onion crunch (including oil and crispy onions) over the egg and rice. Use less or more to taste.

Scatter sliced green onion (about 1 tbsp), 1/4 tsp toasted sesame seeds and microgreens or cilantro if using.

Serve immediately, breaking the egg yolk into the rice and mixing with aioli and chili crunch as you eat.