Breakfast Rice Paper Chips with Egg, Rice, and Kimchi

Heat vegetable oil in a large skillet over medium high. Once the oil is at least 350F, drop in the rice paper quarters one by one. They should very quickly puff up. Set them aside on a paper towel-lined plate.

In a bowl, combine the eggs, milk, and kosher salt. Whisk until well-mixed. Heat cooking spray in a small nonstick pan over medium, then add in the egg mixture. Cook and scramble until the eggs are just barely set.

Assemble the chips by laying on a large spoonful of rice onto each chip, then some sesame seeds, then some of the cooked eggs, and scallion. Serve with kimchi and sweet chili sauce on each chip, and enjoy!