I’ve become so obsessed with “bowl food” that I dedicated a Pinterest board to it. There’s just something so comforting about holding a bowl and mixing everything up inside that makes it more fun to eat. Bowl food is also a great way to use up any leftovers you’ve got in your fridge from roast vegetables, cooked chicken, raw veggies, kimchi, pickle, sauerkraut and homemade sauces.
I’ve been whipping up these Asian Rice Bowls with Crispy Fried Egg on top ever since Kenya recently got so excited to eat crispy eggs morning, noon and night. Bowl food couldn’t be easier and a simple way to make a quick dinner that suits everyone’s tastes. I just take a golden Safest Choice egg and crack it into a cast iron pan with sizzling olive oil until it’s crispy around the edges. This is a great opportunity to add cooked brown rice you have from dinner the night before, top it with a fresh slaw and finally a soy ginger sauce that’s addictive! The piece de la resistance, though, is the bright yellow yolk that you cut into adding the sauce and creamy texture which coats the ingredients.
Get your favorite bowls out and make these Asian Rice Bowls with Crispy Fried Egg to make an affordable vegetarian dinner you’ll love.
*This post is sponsored by Davidson’s Safest Choice Eggs. All opinions are my own.
Asian Rice Bowl with Egg
- 3 tablespoons olive oil
- 2 tablespoons Rice Vinegar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons minced fresh ginger
- 4 cups cooked brown rice
- 2 cups broccoli florets, raw or lightly steamed
- 1/2 head napa cabbage, sliced thin (about 2 cups)
- 2 carrots, grated
- 1/2 cup bean sprouts
- 4 large fried eggs
- 1/2 cup chopped green onions
- sesame seeds
- In a small bowl, whisk together the olive oil, vinegar, soy sauce, and minced ginger.
- Divide the brown rice between 4 serving bowls.
- Top each bowl with broccoli, cabbage, carrots, and sprouts. Drizzle each bowl with the dressing.
- Top with the eggs, green onions, and sesame seeds.