Ingredients
Crispy Rice Bowl
- 1 cup cooked basmati rice (Recommended: Leftover/one-day-old rice)
- 1 bunch curly kale
- 3-4 carrots
- 2 teaspoons olive oil
- 1 egg
- Pinch Togarashi
Chili Mayo
- 1 tablespoon chili sauce (Recommended: Lahtt Sauce’s Vegan All-Purpose Chili Oil Sauce)
- 2 tablespoons mayo
Instructions
Crispy Rice Bowl
- Preheat oven to 425°F.
- Take kale leaves off the stems and roughly chop. Place leaves in a colander and wash thoroughly.
- Peel carrots and cut into quarters.
- Place kale on one side of a sheet pan; place carrots on the other side of the pan. Season with salt and pepper.
- Place kale and carrots in oven and cook for 20-25 minutes.
- While vegetables are cooking, place cooked rice in a skillet with olive oil over medium-high heat. Cook until crisp, then transfer to a bowl.
- Once finished cooking, transfer roasted kale and carrots to the bowl.
- Crack egg in skillet with olive oil and cover. Cook until it reaches desired texture (fry until the yolk is just clouded over for a runny egg). Transfer egg to the bowl.
- Sprinkle togarashi over ingredients in the bowl and add a dollop of chili mayo.
Chili Mayo
- Stir chili sauce and mayo together.
Notes
- Using Fresh Rice: If you don't have leftover rice, rinse uncooked rice and place it in a rice cooker with the designated amount of water. Turn rice cooker on to the correct setting (white rice or equivalent). It should take about 25 minutes to cook.
- Meal Prep Idea: Get a two-for-one deal by making a Roasted Kale and Prosciutto Bowl, too. The recipe uses the same type of rice and veggies, so you can easily whip up extra to use in your bowls all week long!
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