1 cup cooked rice
calrose/japanese rice works best for this dish
1/4 cup cooked meat
diced, exclude for vegan
1/4 cup kimchi
diced small
1/4 cup mixed vegetables
yank sing's chili pepper sauce
avocado oil
1 whole egg
This is such an easy recipe that makes good use of leftovers. We first read about the rice pancake concept in a small detail box in Jacques Pepin’s book, Essential Pepin. The basic concept is that you combine leftover rice with bits of meat and vegetables, press it into a patty in an oiled, non-stick skillet, and cook on both sides until crisp. Top with an egg and, voila, you have a quick breakfast or lunch.

In this case, we combined bits of meat with diced bits of kimchi, but you can make it with whatever fillings you have on hand and prefer. This can easily be made vegan by omitting the meat, butter, and egg. The proportions below are rough estimates; feel free to adjust to taste.
Add enough oil to coat the skillet and preheat it over medium-high heat.
Combine the rice, meat, kimchi (along with any kimchi juice), mixed vegetables, and chili sauce in a medium bowl or into actual rice pot. Cut the kimchi into small bits with scissors. Stir well with a wooden spatula to combine.
Add the rice mixture to the skillet and stir it around to coat the rice with oil and warm everything up. Form it into a pancake by pressing it into the skillet. Pressing down on the pancake periodically, let the pancake cook for about 5 minutes until a crunchy crust develops on the bottom.
Loosen the pancake from the skillet then flip it to crisp the other side. Add some additional oil along the edges, then let it sit until the crunchy crust develops.
Transfer the rice pancake to a plate. Taking care not to burn your fingers, wipe the skillet clean with a dry paper towel.
Place the skillet over medium heat and add enough oil to fry the egg. Also add the optional butter if you prefer additional richness. Add the egg to the pan and tilt it slightly to one side until the egg white starts to set into the shape of the pan. Flip the egg when the whites have fully set. Turn off the heat, let it sit for 30-60 seconds, then slide it on top of the rice pancake.
Serve with sambal on the side and enjoy immediately.
Crunchy rice crust was prized as a delicacy while growing up. I remember fighting my brother for it when my mom would make garlic fried rice. In Tagalog, this crunchy goodness is called "tutong." In Korean, it is called "koh-geh." I found on Wikipedia that Persians have a specific word for that too - tahdig.

I often wipe my skillets w/ paper towel in between uses for similar foods. While it is still hot, I also wipe the skillet when I'm done using it. It just facilitates clean up and reduces food smells. I once watched some old footage of Julia Child cooking multiple omelets and she did the same thing too!