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Crispy Rice Bowl with Spring Vegetables
  • 8 oz. snow peas or sugar snap peas
  • 2 Persian cucumbers (optional)
  • 1½ tsp. kosher salt, plus more
  • 2 tsp. unseasoned rice vinegar; plus more for cucumbers (optional)
  • 4 scallions
  • 4 Tbsp. vegetable oil, divided
  • 6 tsp. toasted sesame oil, divided
  • 4 cups cooked short-grain white or brown rice, chilled overnight
  • 2 Tbsp. gochujang (Korean hot pepper paste) or Sriracha
  • 2 Tbsp. plus 1 tsp. soy sauce
  • 2 tsp. honey
  • 1 cup fresh (or frozen) peas
  • 4 large eggs
  • 1 cup pea shoots (tendrils), bean sprouts, watercress, or baby arugula (optional)
  • Radish and/or carrot pickles (optional)
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