I love to make fried eggs with chili crisp and I usually just serve them over toast. But it’s fun to turn them into to a simple rice bowl which is good for breakfast lunch or dinner. . . Chili Crisp Fried Egg Bowl . . 1/4 cup chili crisp 4 large eggs  Salt and pepper 1/4 cup rice vinegar  3 cups cooked brown rice  3 cups baby kale or arugula or spinach Chopped chives or scallions Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet. Crack the eggs into the skillet. Season with a pinch of salt and pepper to taste. I like to cover the skillet with a lid. Cook the eggs to your liking. I like them sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes. Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale (I used arugula because that’s what I had) and toss until everything is coated. Divide among bowls and top with fried eggs. Sprinkle with chives or scallions . . . . . . #chilicrisp #chilicrispfriedegg #ricebowl