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½ cup jasmine rice

4-6 large eggs, room temperature

2 tbsp peanut butter (crunchy)

2 scallions, finely diced

1 tbsp. grated ginger

1 clove garlic, minced

2 tsp. chili crisp

1 tbsp. soy sauce

1 tbsp. rice wine vinegar

½ tbsp. maple syrup

⅓ cup olive oil

1 tbsp. sesame seeds

1 tsp. kosher salt

Optional toppings: finely chopped scallions, sesame seeds

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1. Make the rice: thoroughly rinse the jasmine rice, then place in a small saucepan with 1 cup water and ½ tsp. salt. Bring to a boil, then immediately reduce to low and cover, cooking for 15 minutes. Once rice is finished cooking, remove from heat, fluff up with a fork, and keep covered until ready to serve.

2. Boil the eggs: bring a small saucepan filled with water and ½ tsp. kosher salt to a rolling, bubbly boil. Carefully drop in your eggs with a spoon, one by one, and set a timer for 6:30 minutes. Once the eggs are done cooking, immediately place in an ice bath (a bowl filled with ice and cold water) and let cool for five minutes. Peel eggs and set aside.

3. Make the peanut sauce: to a medium-sized skillet, combine the peanut butter, scallions, grated ginger, minced garlic, chili crisp, soy sauce, rice wine vinegar, and maple syrup. In a separate, small skillet, heat the olive oil over medium heat until glossy, about 4 minutes, then carefully pour the hot oil over the peanut sauce, whisking until well combined. Cook sauce over low heat on the stove for another 2-3 minutes, then add the peeled eggs and sesame seeds, tossing in the peanut sauce until well coated.

4. Plate & serve: divide the rice between 2-3 bowls, then top with eggs and spoonfuls of the peanut sauce. Top with extra scallions and sesame seeds if desired.

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