Heat oil in a skillet, about 1/2 inch up the side. Form the leftover rice into a flat even later and break into squares. Once oil it hot, add rice and let fry for about 2-3 min. Flip and break the rice up a bit with a spatula. You really want the rice to brown on the outside, but the rice size doesn't need to be perfect, its all going into a bowl anyway. Once browned on the outside, transfer to a paper towel lined plate.
Wipe out skillet and add butter over medium heat. Crack 2 eggs into the pan and drizzle with chili crisp. Cook for a few min or until desired cook level.
Make the coconut sauce by mincing ginger and garlic and whisking ingredients together. Season with salt and pepper. Add tinfish to a bowl with sliced scallions and the coconut sauce. Top with furikake.
Add crispy rice to a bowl, breaking up any larger pieces. Top with sliced avocado, fried eggs and tinfish. Top with more chili crisp and that's it! Enjoy!
