Seared scallion oil with eggs & buttered rice.

DIRECTIONS

1️⃣ Place the scallions, ginger, and salt in a medium heat proof bowl. In a small saucepan, heat the peanut oil until it just starts smoking and reaches 400F on an instant read thermometer. Carefully pour the hot oil over the scallions and ginger. Mix and stir in the sesame oil. Let cool for a couple mins, then taste and add more salt if desired. (The sauce should have a nice salty zing.)

2️⃣ Mix the cooked jasmine rice with the butter until it melts, then cover to keep wam.

3️⃣ In a medium pan preheated over medium heat, add oil to coat the pan then add the eggs. Fry the eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny. Option to tilt the pan, scoop up the hot oil with a spoon, and baste the top of the egg white to help it cook through.

4️⃣ Divide the rice onto plates and top each with a fried egg. Spoon on the seared scallion oil to taste (you may have some left over), and enjoy!

⏲15 minute total prep + cook time