Crispy Rice with Spicy Shrimp

Press cooked rice firmly into a rectangular glass dish to create a compact layer. Cover and chill to help it set.

Turn the chilled rice block out onto a cutting board and slice it into even rectangles.

Arrange the rice rectangles in a single layer in an air fryer basket. Cook at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.

While the rice is cooking, heat a skillet over medium-high heat. Add 1 tbsp of oil and 1 tbsp of butter.

Add the chopped shrimp, frozen vegetables, soy sauce, and all-purpose seasoning to the skillet. Sauté until the shrimp is cooked through.

Transfer the cooked shrimp mixture to a bowl. Add the mayonnaise and sriracha, and stir to combine.

In a separate bowl, crack and whisk the eggs.

In a clean skillet over medium heat, add the remaining 1 tbsp of oil and 1 tbsp of butter. Pour in the whisked eggs and cook to form a thin omelet.

Remove the omelet from the pan and slice it into rectangles roughly the size of the rice cakes.

To assemble, place the crispy rice cakes on a serving platter. Top each with a piece of egg.

Spoon a generous amount of the creamy shrimp mixture over the egg on each rice cake.

Garnish with furikake seasoning and a final drizzle of soy sauce before serving.