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Crispy Rice Bowl with Fried Egg, Vegetables, and Chili Mayo

Kristina DeMichele

Kristina DeMichele

October 14, 2021
roasted kale, carrots, chili mayo, and a fried egg over crispy rice in a bowl
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40 min

Total

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1

Servings

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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: <a href="https://www.lahttsauce.com/pages/lahtt-sauce-vegan-medium-heat" target="_blank">Lahtt Sauce’s Vegan All-Purpose Chili Oil Sauce</a>)

  • 2 tablespoons mayo

Step By Step

Instructions

Crispy Rice Bowl

1
Preheat oven to 425°F.
2
Take kale leaves off the stems and roughly chop. Place leaves in a colander and wash thoroughly.
3
Peel carrots and cut into quarters.
4
Place kale on one side of a sheet pan; place carrots on the other side of the pan. Season with salt and pepper.
5
Place kale and carrots in oven and cook for 20-25 minutes.
6
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.
7
Once finished cooking, transfer roasted kale and carrots to the bowl.
8
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.
9
Sprinkle togarashi over ingredients in the bowl and add a dollop of chili mayo.

Chili Mayo

1
Stir chili sauce and mayo together.

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