Categories: Asian
Ingredients
- 2 tsp toasted sesame oil, divided
- 2 1/2 cups cooked brown rice
- 1/2 tsp salt plus a pinch, divided
- 2 tbsp canola oil, divided
- 1 tsp grated fresh ginger
- 11 oz. 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
Directions
-
Heat 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Ad rice and sprinkle with 1/4 tsp salt; cook, stirring occasionally, until crispy, about 10 minutes. Divide among 4 shallow bowls.
-
Add the remaining 1 tsp sesame oil, 1 tbsp 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 tsp salt. Divide among the rice bowls.
-
Heat the remaining 1 tbsp 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.