Dessert
Crispy Rice Bowls with Fried Eggs
Crispy brown rice crackles with toasted sesame richness, its golden edges meeting soft avocado, bright carrot, peppery radish, and scallions. Ginger-kissed spinach and a silky fried egg crown the bowl, releasing a golden yolk that ties every crunch and tender bite together.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 428
- Protein
- 13g
- Carbs
- 45g
- Fat
- 23g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 627mg
Ingredients
- 2 tsp toasted sesame oil, divided
- 2 1/2 cup cooked brown rice
- .5 teaspoon salt plus a pinch, divided
- 2 tbsp grapeseed or canola oil, divided
- 1 tsp grated fresh ginger
- 1 11-ounce package baby spinach
- 1 tbsp lime juice
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup julienned carrot
- 4 radishes, thinly sliced
- 2 scallions, thinly sliced
- 4 tsp Sriracha
Instructions
- Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add rice and sprinkle with 1/4 teaspoon salt; cook, stirring occasionally, until crispy, about 10 minutes. Divide among 4 shallow bowls.
- Add the remaining 1 teaspoon sesame oil, 1 tablespoon grapeseed (or canola) oil and ginger to the pan. Add spinach, in batches, and cook, tossing, until wilted, 2 to 3 minutes. Stir in lime juice and 1/4 teaspoon salt. Divide among the rice bowls.
- Heat the remaining 1 tablespoon grapeseed (or canola) oil in the pan. Crack eggs into it and cook until the whites are set and the edges are crispy, about 3 minutes. Sprinkle with the remaining pinch of salt. Place an egg on each rice bowl. Top with avocado, carrot, radishes, scallions and Sriracha.