Steak and Egg Rice Bars

Cook rice according to package instructions. Once it’s done, let cool for about 10 minutes then add vinegar. Spread onto a baking sheet lined with parchment paper, flatten, cover with cling wrap then compress with a second pan. Place in the fridge for at least 3 hours or overnight

Once the rice is set, portion out using a spatula and fry in beef tallow at 350°F until rice is golden brown and crispy. Set aside to cool

Season steak with Steak and Burger blend then cook over the coals until internal temp reaches 115°F. Rest for about 10-15 minutes so the finish temp is 125-130°F

While that rests, make the eggs. Season well and top with herbs and chili oil. Portion enough to match the number of rice bars then top bars with eggs, steak, yum yum sauce, chili oil, and chives