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

1. 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.

2. 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.

3. 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.

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