Extremely Fried Eggs with Frizzled Shallots and Rice

Updated at: Thu, 17 Aug 2023 04:51:25 GMT

Step 1

Rinse 2 cups sushi rice in a fine mesh strainer, swirling the rice vigorously as you rinse it until the water runs clear Combine the rice with 2.5 cups cold water and 1/2 teaspoon salt in a medium saucepan. Bring to a summer over medium-high heat. As Soon as it does, cover the pot with a tight fitting lid and reduce heat to very low. Cook for 16 minutes then turn off the heat, and let the rice steam, covered, for 10 minutes. Stir in 1 tablespoon of rice vinegar and fluff with a fork. Cover to keep warm.

Step 2

Thinly slice 4 large shallots crosswise to create lots of thin rings In a large nonstick skillet combine 3 tablespoons olive oil and the shallots and cook over medium heat, stirring often, until they turn deep golden brown, even charred and crispy around the edges, 10 to 14 minutes Transfer the frizzled shallots to a small plate and season with a pinch of salt. Wipe out the skillet

Step 3

Add 2 tablespoons of olive oil to the nonstick skillet and set over medium heat for 2 minutes, to allow the oil to get hot. Crack 4 eggs into the skillet and cook spooning some of the oil up over the whites, until the edges are brown and lacy and the whites are set 3 to 5 minutes

Step 4

Put a scoop of rice into each bowl. Top each with a fried egg, some frizzled shallots, and shimchi togarashi and/or chile oil

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