Crispy Rice Bowls with Fried Eggs
This recipe provides 4 servings.
Ingredients:
1) 2
teaspoons toasted sesame oil, divided
2) 2
½ cups cooked brown rice
3) ½
teaspoon sea salt plus a pinch, divided
4) 2
tablespoons canola oil, divided
5) 1
teaspoon grated fresh ginger
6) 1
11-ounce package baby spinach
7) 1
tablespoon lime juice
8) 4
eggs
9) 1
ripe avocado, sliced
10) 1
cup julienned carrot
11) 4
radishes, thinly sliced
12) 2
scallions, thinly sliced
13) 4
teaspoons Sriracha sauce
Instructions:
1) Heat
1 tablespoon sesame oil in a large non-stick skillet over medium -high heat.
Add rice and sprinkle with ¼ teaspoon sea salt; cook, stirring occasionally,
until crispy, approximately 10 minutes. Divide among 4 bowls.
2) Add the remaining 1 teaspoon sesame oil, 1
tablespoon canola oil and ginger to the pan. Add spinach, in batches, and cook,
tossing, until welted, approximately 3 minutes. Stir in lime juice and ¼
teaspoon sea salt. Divide among the rice bowls.
3) Heat
the remaining 1 tablespoon canola oil in the pan. Crack eggs into it and cook
until the whites are set and the edges are crispy, approximately 3 minutes.
Sprinkle with the remaining pinch of salt. Place an egg on each rice bowl. Top
with avocado, carrot, radishes, scallions, and Sriracha.
Enjoy!
