Crispy Rice Bowl With Spring Vegetables

Prep your vegetables: Trim ends from 8 oz. snow peas, then cut in half on a diagonal (this is just for looks, you can also cut them in half straight across!). If using snap peas, trim ends, remove fibrous string, then slice into pea-sized pieces or thinly on the bias. Set aside.

If using, thinly slice 2 Persian cucumbers and place in a small bowl. Season with a fat pinch of kosher salt, then massage cucumbers with your hands, gently at first, then more aggressively as you go, just to soften. Pour off any excess liquid, then add a splash of unseasoned rice vinegar. Taste and season with more salt and vinegar if needed. (You can also add a pinch of sugar or a bit of honey to taste.) Set aside.

Trim roots from 4 scallions; discard. Thinly slice scallions crosswise. Set aside a handful of the dark green tops for serving.

Now you are ready to crisp the rice. Heat 2 Tbsp. vegetable oil and 2 tsp. toasted sesame oil in a large nonstick skillet over medium-high. Add remaining scallions and cook, stirring often with a heatproof rubber spatula, until starting to soften, about 3 minutes.

Scrape scallions with oil into a large bowl; reserve skillet. Add 4 cups cooked short-grain white or brown rice, chilled overnight, and 1½ tsp. kosher salt to scallions and mix well with spatula, making sure there are no lumps of rice remaining. (It’s tricky to do this step in the pan without rice flying everywhere!)

Heat 1 Tbsp. vegetable oil in reserved skillet. As soon as oil is hot, add rice mixture and press firmly into an even, compact layer. Cook until deeply browned underneath, 6–8 minutes.

While the rice mixture is cooking, make the dressing. Whisk together 2 Tbsp. gochujang, 2 Tbp. soy sauce, 2 tsp. honey, remaining 4 tsp. toasted sesame oil, remaining 2 tsp. unseasoned rice vinegar, and 1–2 Tbsp. water (if using Sriracha, omit the water) in a small bowl. Taste for heat: You can add more gochujang if it’s not spicy enough or more water if it’s too fiery. Set dressing aside.

When the rice is finished, divide among bowls and set aside (if you’d like, cover them with a kitchen towel to keep warm).

Combine 1 cup fresh (or frozen) peas and reserved snow peas in the same skillet (no need to wipe out) and cook over medium-high, stirring, until just starting to sizzle, about 1 minute. Add ¼ cup water and cook, stirring often, until peas are bright green and crisp-tender, about 2 minutes. Transfer to a medium bowl and season with salt.

You are almost done! Time to fry the eggs and assemble the bowls. Heat 1½ tsp. vegetable oil in same skillet and heat over medium-high. Crack 2 large eggs into each side of skillet and cook until eggs are setting underneath but whites are still clear, about 1 minute. Sprinkle ¼ tsp. soy sauce over each egg, then continue to cook, basting whites with oil (tilt the pan so that it pools), until completely set and opaque, about 1 minute more. Transfer eggs to serving bowls and repeat process with remaining 1½ tsp. vegetable oil, 2 large eggs, and ½ tsp. soy sauce.

Making individual piles, evenly distribute pea mixture, reserved cucumbers, 1 cup pea shoots (tendrils; if using), and some radish and/or carrot pickles (if using) among reserved bowls of rice, arranging on top of rice. Top with reserved sliced scallion tops and drizzle generously with reserved dressing. Serve remaining dressing alongside. Mix together before eating!