Chili Crisp Fried Eggs

Heat 1 tablespoon chili crisp and 1 teaspoon toasted sesame oil in a small nonstick frying pan over medium-low heat until shimmering. Meanwhile, thinly slice 1 medium scallion.

Swirl the pan or use the back of a spoon to spread the mixture throughout the pan. Gently crack 2 large eggs into the pan and season with a pinch of kosher salt. Cook undisturbed until the whites are set, the yolks are still runny, and the edges of the eggs are crisp, 3 to 5 minutes. Reduce the heat as needed to avoid burning.

Slide the eggs onto a plate, toast, or a warm bowl of rice. Pour any oil left in the pan over the eggs. Garnish with furikake and the scallions.