Crispy Rice Salad with Lime-Soy Dressing

1. **Cook Brown Rice:** Cook brown rice according to package directions, preferably in a pressure cooker. 
2. **Make Crispy Rice:** Heat about 1 tablespoon of sesame oil in a pan on medium-high heat. Add the cooked brown rice, spreading it evenly in the pan. Let it sit for a few minutes until the underside gets crispy. Move the rice around in the pan and let it sit again. Repeat this process a few times until the rice reaches your desired crispiness, being careful not to burn it.
3. **Prepare Soft-Boiled Eggs:** Boil water in a pot. Carefully add the eggs and cook for 7 minutes for a soft-boiled egg (or 6 minutes for a runnier yolk). Immediately transfer the cooked eggs to an ice bath to cool.
4. **Prepare Dressing:** In a small bowl, combine 2 tablespoons of sesame oil, the juice of 2 limes, and 1 1/2 tablespoons of soy sauce. Whisk well to combine.
5. **Assemble Salad:** Chop the romaine lettuce, avocado, tomatoes, cucumber, and green onion. Peel and halve the soft-boiled eggs. In a large bowl, combine the romaine lettuce, crispy brown rice, soft-boiled eggs, avocado, tomatoes, cucumber, and green onion. Drizzle with the lime-y soy dressing and toss gently to combine.