Directions

1. Heat the vegetable oil in a large pan over medium-low heat.
2. Add the chopped shallot and sauté until fragrant.
3. Add the rice and continue cooking over low heat.
4. Add the egg and season with salt, pepper, and chicken bouillon. Continue cooking over low heat.
5. Flip the rice around in the pan to combine everything.
6. Increase heat to high and continue cooking until the rice on the bottom begins to crisp and pop.
7. Remove from heat and transfer to a serving bowl.