Last year I shared my favorite breakfast of all time: chili oil rice paper egg wraps. And you all loved them too! I think collectively we ate rice paper roll-ups for months on end. 😂 But this one might be even better…! Crispy rice (which has been having a moment on social for the last year) forms the base, flavored with any chili oil you love. It’s topped with a couple of whisked eggs that end up almost steaming on top. The result is kind of a ✨Crispy Rice Omelette✨ and I am sooo here for it! Next time (aka: tomorrow) I am for sure drizzling with spicy mayo! If this doesn’t scream Ari, I don’t know what does. GRAB THE FOLLOWING: ▢ 1 Tbsp garlic chili crunch + an extra tsp of chili oil ▢ ½ cup leftover cooked rice ▢ ½ Tbsp butter ▢ 2 large eggs ▢ 2 tsp sesame oil ▢ 1 tsp soy sauce ▢ Furikake (as much as you like!) INSTRUCTIONS: · Heat chili oil crunch in a small nonstick skillet over medium-high heat. Add cooked rice and butter, then use a spatula to help break it up. Stir into t...