Rinse the rice in a strainer under running water until the water runs clear

In a saucepan with a lid, add the coconut milk plus 1¼ cup water, a pinch of salt, and sugar. Stir and bring to a boil over medium-high heat

Add the rinsed rice, stir, and bring it back up to a boil, then turn the heat to low and cover. Simmer for 18 minutes and cut the heat. Gently fluff the rice with a fork, cover again, and let it sit until you're ready to make the bowls

Meanwhile, add the coconut flakes to a large skillet and cook over medium-low heat for 3-6 minutes, stirring continuously until most of the coconut is golden brown. Remove from the pan and set aside

Add a large pat of butter plus a drizzle of oil to the skillet and fry your eggs

Compose the bowls by adding a scoop of rice, then topping with a few slices of avocado and cucumber, and a fried egg on top

Heat the skillet back up, add a drizzle of sesame oil and stir in about ½ pouch of Gingery Miso sauce. Cook for about 30 seconds until it simmers. Drizzle the sauce over the bowls and top with crispy coconut