Ingredients
- 1 cup dry jasmine rice
- 2 tablespoons oil (grapeseed or vegetable oil)
- 1 bunch (14 ounces) kale (or spinach, trimmed)
- 1 red bell pepper (or yellow, seeded and cut into cubes
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1 avocado, sliced
- 4 large eggs
- 2 tablespoons sesame oil (toasted)
- 2 tablespoons soy sauce
- Sriracha chili sauce or shichimi togarashi
How to Make
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Step 1: Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
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Step 2: Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
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Step 3: Divide rice among 4 individual serving bowls and top with vegetable mixture and avocado.
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Step 4: Fry eggs in the same pan until done the way you like. Slide each egg onto a bowl, over the vegetables.
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Step 5: Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.
We hope you enjoy this recipe!
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