Crispy Rice Bowls with Fried Eggs

Ingredients

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Brown rice

  Long-grain, raw

  2 ½ cup or 463g

• Salt

  Table

  ½ tsp or 3g

• Canola oil

  2 tbsp or 28g

• Ginger

  Spices, ground

  1 tsp or 2g

• Spinach

  Cooked, boiled, drained, without salt

  11 oz or 312g

• Lime juice

  Raw

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Carrots

  Raw

  1 cup grated or 110g

• Radishes

  White icicle, raw

  4 radish or 68g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sauce, hot chile, sriracha

  4 tsp or 20g

Directions

1. 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.
2. 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.
3. 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.
4. (source: https://www.eatingwell.com/recipe/7881478/crispy-rice-bowls-with-fried-eggs/)