After spotting this recipe in Bon Appetit a couple of weeks ago, I’ve been dying to try it for a Meatless Monday. It contains so many of my favorite ingredients–how could I not give it a whirl?
The only real difference in my attempt was the addition of cashews for crunch, and I’m fully behind this last minute decision. I think this rice bowl would be great as a breakfast, lunch, or a dinner. Who doesn’t love a fried egg on top of a bowl of warm goodness, especially on a chilly evening like tonight?
The Sriracha is optional if you’re not into heat, but I love the stuff, so I added a good bit to my bowl. Enjoy!
Spicy Brown Rice with Avocado and Fried Egg
Serves 2
2 cups cooked brown rice
4 green onions, chopped
1 Tbsp. sesame oil
1 tsp. red wine vinegar
1 avocado, pitted, peeled, and sliced
1/4 cup cashews, chopped
1 Tbsp. canola oil
2 eggs
salt and pepper
Sriracha hot sauce (optional)
Heat sesame oil in a large, round-bottomed pan over medium-high heat. Toss in the rice, chopped green onions, 1/2 teaspoon of salt and a few grinds of black pepper. Stir to coat the rice mixture in the oil, then flatten out the top of the rice and let cook for 2 minutes. After the two minutes are up, stir, flatten out the top, then let cook for 2 more minutes. Divide the rice between two bowls and divide the vinegar between each bowl and toss. Top with cashews and avocado.
In a flat bottomed pan, heat the canola oil, 1/4 teaspoon salt and a few grinds of black pepper over high heat. Crack the two eggs into the oil, then cover for 2 minutes. Take off the lid, top with a small sprinkle of salt and pepper, then slide one fried egg on top of each rice bowl. Squirt your desired amount of Sriracha onto each bowl and serve.
Bungalow Kitchen 