Recipe: Japanese Style Rice Bowls

with chili-garlic fried eggs

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Moving is exhausting but I’ll take unpacking over packing any day! We are setting up a USA homebase (see here for more on why) and it’s been a lot of work! It’s tempting to order food in and let someone else do the cooking, but we wind up not feeling super great for eating junk on top of being sore and tired! I’m a huge fan of both a consistent diet and a healthy one for keeping my overall body and mind in a good place. Rice bowls are always easy and always good! You can top with any protein you choose and add in any vegetables on hand. Eggs are something we always have and pan-frying them in a little chili-garlic oil or chili crunch takes them from good to great.

I’m also spoiling myself with things I cannot find in Greece as readily in our village - cilantro, furikake, sushi rice and more! I picked up some maple syrup for Z too - so expect some waffles and pancakes!

Dish Type - Entree
Yields - 4 servings

Ingredients:

• 1.25 cups sushi rice

• 2 cups water

• 4 eggs

• 1 Tbsp chili garlic oil or chili crisp

• mixed vegetables

  • 2 cups spinach

  • 1-2 carrot, sliced

  • 5-8 mushrooms, sliced or quartered

  • 1 cup broccoli, small florets

  • small handful cilantro

• 2-3 Tbsp soy sauce

• 1 tsp sesame oil + extra for cooking

• 1 tsp rice vinegar

• 1 tsp ginger, minced

• 1 small clove garlic, minced

• Furikake rice seasoning (Trader Joe’s also has a great one)

Instructions:

1. Cook Rice: Let sushi rice and water soak in a pot for 15 minutes. Bring to a light boil. Reduce to low and simmer for 20 minutes, covered. After 20 minutes, take off heat, fluff with fork and let steam in covered pot for 10 minutes.

2. Sauce: Combine ginger, garlic, soy sauce, sesame oil, rice vinegar and if you want - chili sauce or minced chilis.

3. Vegetables - prep vegetables and add everything besides spinach (save for last) to saute pan with a little sesame oil. Stir fry 3-5 minutes, then add a touch of water to finish steaming until tender. Add spinach and wilt.

4. Eggs: Preheat pan large enough for 4 eggs over medium heat with a little sesame oil or chili garlic oil. Add chili crisp if using. Crack eggs into pan and let cook. Once the whites are setting, cover with a lid and check every 30 seconds to see if the top has set enough. You want the whites to be opaque and the yolks to your liking.

5. Plate: Either mix the rice and vegetables or plate by topping the rice with vegetables. Top with eggs, cilantro and furikake.
   

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