Blistered Green Bean Rice Bowl

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• 2 2/3 cups Water
• 2 cups Rice
• 4 tablespoons Salted butter
• 4 tablespoons Vegetable oil
• 16 oz Green beans
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 each Eggs
• 4 teaspoons Chili crisp

1. In a small heavy-bottomed pot set over medium high heat, bring the water to a boil. Then add the rice and the butter.
2. Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Do not uncover the rice as it simmers.
3. While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.
4. Set a large skillet over medium-high heat. Add the oil and then the green beans. Sprinkle salt and pepper over the green beans, give the beans a few good stirs, then let them brown on one side without moving, about 4 to 5 minutes. Once browned remove them from the heat, and set aside.
5. When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.
6. To serve, divide the rice between two bowls. Top each mound of rice with half the blistered green beans and half the chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Enjoy!