A delicious crispy rice bowl featuring cooked and cooled sticky rice topped with avocado, broccoli, kimchi, a fried egg, and garnished with crispy seaweed, soy sauce, sesame seeds, and chili oil. It's perfect for lunch or a light dinner.
1: Fry the leftover sticky rice in oil, pressing it down to increase surface area.
2: Fry an egg in a separate pan until crispy around the edges.
3: Boil the broccoli for 3 minutes and then drain.
4: Serve everything in a bowl with sliced avocado, kimchi, and your chosen toppings.
