Sesame Chile Fried Egg Rice Bowls

Adapted rom Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

Ingredients:

• 1 c. sushi rice, rinsed
• 1 1/2 c – 2 c. water (I like 2 c.)
• Kosher salt
• 2 big handfuls of spinach
• 2 TBSP + 1 tsp. sesame oil
• 1/2 – 1 jalapeno, thinly sliced
• 2 tsp. sesame seeds
• 4 eggs
• 2 tsp. soy sauce

Directions:

1. Rice and Spinach: Combine rice, water, and a pinch of salt in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and cook until the liquid is completely absorbed and the rice is tender, 12 – 15 minutes. Take the lid off, and add the spinach on top of the rice and drizzle with 1 tsp. sesame oil and a pinch of salt. Replace lid and steam until ready to eat.
2. Eggs: Heat the remaining 2 TBSP sesame oil in a large nonstick skillet of medium-low heat. Make 4 egg-size circles in the oil using 1/2 tsp. sesame seeds and 4 slices (or more to taste) of jalapenos in each egg circle; then carefully and slowly crack the eggs directly over the tops of the sesame seeds and jalapeno circles. Seeds and jalapenos slide around a bit. Cover and cook for 2-3 minutes, then drizzle 1/2 tsp. soy sauce over each egg and cook (may replace cover, if desired) until the whites are cooked through but the yolks are still runny, about 1 minute.
3. Assembly: Divide the rice into two bowls, top with spinach, top each with 2 friend eggs. Tip: cut up the eggs with a fork and knife to cut up the egg ad mix everything together.

Sesame Chile Fried Egg Rice Bowls: