Sunday, January 31, 2021

One to Remember

 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!

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