Description
A flavorful and satisfying Crispy Rice Bowl featuring golden, crispy rice topped with sautéed greens, a perfectly fried egg, creamy avocado, and a zesty ginger-soy dressing with chili oil for an added kick. This versatile dish can be customized with your choice of leafy greens and is ideal for a wholesome, quick meal.
Ingredients
Soy Dressing
- 6cm piece of ginger, peeled and grated
- ⅓ cup low sodium soy sauce
Greens and Rice
- 2 tablespoons neutral oil
- 2 cloves garlic, minced
- 10 ounces dark leafy greens (spinach, arugula or kale), roughly chopped
- 3-6 cups cooked rice (depending on how filling you want the meal to be)
Toppings and Garnishes
- 4 eggs
- 2 avocados, sliced or cubed
- Chili oil (homemade or store bought, or substitute sriracha)
- 2 scallions, thinly sliced on an angle (optional, to serve)
- Sesame seeds, black or white (optional, to serve)
Instructions
- Make Soy Dressing: Combine the peeled and grated ginger with the low sodium soy sauce in a small bowl and set aside to infuse the flavors.
- Cook the Greens: Heat 1 tablespoon of neutral oil in a large pan or skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the roughly chopped dark leafy greens, stirring occasionally, and cook for another 3-4 minutes until the greens are wilted, soft, and glossy. Remove from heat and set aside.
- Crisp the Rice: Using a large non-stick pan over medium heat, add the cooked rice and press it down firmly using the flat bottom of a measuring cup or fork to form an even layer. Leave the rice untouched, turning the pan 90 degrees every few minutes to ensure even browning. Continue cooking for about 15-20 minutes until the bottom layer of rice is deep golden brown and crispy. Check progress by gently lifting edges with a spatula or fork. Once crispy, flip the rice out onto a large plate and set aside.
- Fry the Eggs: In the last 5-10 minutes of the rice cooking, heat the remaining tablespoon of oil in a large pan over medium-low heat. Coat the bottom, then wipe out most of the oil with a paper towel to prevent excessive frying. Crack eggs into the pan, season with salt and pepper, and cook for 3 minutes. Cover the pan and cook for an additional 2 minutes or until the egg whites are set but the yolks remain soft. Slide cooked eggs onto a plate and repeat until all eggs are cooked.
- Assemble and Serve: Break up the crispy rice and distribute evenly among four bowls. Top each bowl with the sautéed greens, sliced or cubed avocado, and fried eggs. Drizzle generously with the ginger-soy dressing and chili oil. Garnish with sliced scallions and sesame seeds if desired, then serve immediately.
Notes
- The amount of cooked rice can be adjusted depending on desired portion size; more rice for a heartier meal.
- Use any dark leafy greens such as spinach, kale, or arugula based on preference and seasonality.
- Chili oil adds a nice spicy kick, but you can substitute with sriracha or omit if sensitive to heat.
- For extra protein, consider adding tofu or cooked chicken alongside or in place of the eggs.
- To ensure crispiness, do not stir the rice while it is browning in the pan.
- This recipe can be made vegetarian by omitting eggs or vegan by substituting eggs with a plant-based alternative.
