Rice with laogama chili crisp and a fried egg

Take white rice and add laogama.

Add about two or three tablespoons of oil to a pan over a medium-high flame and heat until bubbles form around a pair of chopsticks.

Crack in an egg, let it set and shut off the heat.

Tilt the pan so the oil pools and spoon it over the white until it looks cooked.

Put the egg over the rice, nestle in a bit of blanched veg and drizzle a touch of the chili crisp oil over the egg.