Crispy fried egg rice bowl

Heat olive oil in a pan until it shimmers; crack two eggs into a bowl and get the rice ready.

Wait until the oil just gives off the first faint wisps of smoke, around 400, maybe 425 degrees.

Tilt the pan away so the oil pools at the back, slide in the eggs and keep the pan tilted at the start so they bubble and crisp at the edges.

Let the pan go flatter and spoon hot oil over any raw whites on top; stop when the tops are set and the yolks fully liquid, under a minute.

Set the eggs on the rice; drizzle with a little soy sauce, add a little salt and a crack of pepper.

Slice scallions with a backslice, planting the knife tip and pulling back, and scatter over.

Break the yolk and mix it and the crispy bits into the rice with a little soy sauce.