Directions:

• Pour 1 cup rice into a small pot. Rinse the rice until the water becomes mostly clear. Drain the water from the rice. Don’t worry about getting every bit of the water out, but don’t leave behind more than ¼ cup. Place the pot with the rice on the stovetop set to medium high heat. Pour in ½ tsp salt and 1 cup water. Stir to combine.

• Once rice reaches a boil, lower the heat to low and simmer for 15 minutes, undisturbed.

• Slice the bottoms of 10-12 asparagus spears off and set aside.

• Thinly slice 2 green onions, 1 fresno or other hot chili, 1 small piece of ginger, and 3 garlic cloves.

• Place a saute pan over medium heat and drizzle in 2-3 tbsp of high smoke point oil, like grapeseed oil. Pour in the thinly sliced aromatics and toss to combine. Once everything starts bubbling/frying, turn the heat to medium low and allow the aromatics to release their flavors and smells into the oil, about 10 minutes of fry time.

• Pour the aromatic oil into a prep bowl of some kind and then fill the saute pan up with water and place back over medium high heat. Once water is at a boil, place the asparagus spears into the water and par boil for 3-4 minutes.

• After 3-4 minutes, drain the asparagus spears and set aside.

• After 15 minutes on the rice, turn the heat off and place a kitchen towel in between the pot lid and the rice to allow for steam catch. Let sit at least 5 minutes like this.

• While rice is resting, place the saute pan back over medium heat and pour in 1 tsp of the chili oil and if you want to, the aromatics as well. Not putting them back in will not hurt the dish, but if you want to add them back you can allow them to impart more flavor and heat.

• Toss the asparagus in the oil and sprinkle over ¼ tsp salt. Toss to combine and saute for 2 minutes, or until the asparagus is tender. Test with a knife if needed. The end of the spears should be pierced fairly easily. Once done, set aside.

• Place the pan back over medium heat and pour in 1 more tbsp of the oil. Once hot, crack 2 eggs into the pan and fry. Sprinkle with some salt and pepper. Tilt the pan to one side to allow the oil to pool at one end and then with a spoon, spoon the oil back over the tops of the eggs to help cook the white and set the yolk.

  

• Cook the eggs to your preferred doneness, but we like these eggs to be fairly soft.

• Once eggs are done or close to done, spoon in some rice, some kimchi, a couple of avocado slices, and asparagus over the rice. Top with fried egg and a little of the chili oil and aromatics over the top.

• Sprinkle a couple of sesame seeds over the top and enjoy

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