Mold day-old rice into cookie cutter or biscuit cutter on plastic wrap. Press hard to stick it all together. Moisten fingers to prevent sticking to yourself or use two layers of plastic wrap to help press down.
Heat olive oil in saucepan over medium heat.
In a small bowl, mix soy sauce, rice vinegar, and hot chili oil, salt, and pepper. Brush on rice patty.
Add rice patty brushed side down in heated pan. Fry, brushing each side with soy mixture until deep golden brown and crispy on the outside.
Soft boil an egg.
To assemble, place rice patty on plate, add egg, sprinkle with fresh herbs.
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