I need to warn you... these are dangerously good 🤣 I LOVE enoki mushrooms. They’re one of my favorite hot pot ingredients, and it’s so fun finding new ways to prepare them because they’re so versatile! In this recipe they get nice and crispy and golden brown, which adds texture, along with the chili crisp, to the rice and egg. When you put it all together, you have this delicious savory and spicy rice bowl that even has a hint a sweetness from the furikake... It really hits all your senses 😋 Would you try them? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 2 instant white rice cups (14 oz cooked) 1/2 bunch of enoki 1/4 cup of oil 1 egg furikake (to taste) shichimi togarashi (to taste) chili crisp (to taste) INSTRUCTIONS 1️⃣ Put your instant rice cups in the microwave one at a time per packaging instructions, or cook your rice in your rice cooker. 2️⃣ Cut the roots off your bunch of enokis. break off small clumps and arrange them in a circle in your frying pan. Use more than you think you’ll need because they shrink once they start cooking. Add oil to the pan and place over medium heat. 3️⃣ Take your egg and separate the yolk from the whites in different bowls. Once the enokis are mostly all golden brown, pour the egg whites into the middle of the pan and wait for them to cook mostly through. Then, add the egg yolk and let it all cook for another minute. While you wait, season the egg with the furikake, shichimi togarashi, and chili crisp. 4️⃣ Plate the rice. I like to season my rice with furikake and shichimi togarashi, too, but if that’s too much, you don’t have to. Then, use a spatula to remove the enoki egg from the pan and place it on top of the rice. 5️⃣ Enjoy! LTKHome LTKParties LTKFamily