Crispy rice benedict made with @vitalfarms eggs✨

1. Cook rice in rice cooker or according to package directions; in a separate bowl mix together rice vinegar, sugar and salt; pour the vinegar mixture over the cooked rice and mix.
2. Line a 9”x9” (or similar) baking dish with plastic wrap and press the rice in evenly (squish it down so the rice sticks together and it creates a firm block); refrigerate at least ~4 hours (or overnight).
3. Cut circles out of the rice with a cookie cutter (or a glass / dish); you should be able to cut three circles, then mold the scraps into a fourth.
4. In a large pot or dutch oven add 1/4” avocado oil; add the rice two at a time and fry until golden brown on both sides (~3 min per side); place on a paper towel lined plate to drain.
5. Bring a medium pot of water to a boil; while the water is heating, crack eggs one at a time into a fine mesh sieve to remove the thinner, more liquidy white (tap the sieve against a bowl to encourage the liquidy white to release); transfer the eggs into individual small bowls or ramekins.
6. Once the water has reached a boil, add the vinegar (which will help the white stay together) turn off the heat and swirl the water gently with a spoon to create a gentle vortex; plop the eggs into the middle of the vortex one at a time.
7. Cook the egg for 4 minutes (keeping the water moving gently with a spoon) and then remove with a slotted spoon.
8. Add three slices of avocado on each crispy rice and sprinkle with salt, top with poached eggs, chili oil, and micro greens - enjoy!