I mentioned how the Eating Well magazine has provided us so many yummy recipe inspiration in my chicken gyro and yogurt sauce post. After flipping through the most recent issue, I came across a rice bowl recipe that looked amazing. As we did with the gyros, we didn’t follow the recipe to a tee and mainly used it for inspiration. We ended up substituting a few veggies and even added spicy sausage for extra protein. Overall, the meal was soooo filling and very cheap to make so I wanted to share it on the blog.
Ingredients
- 2 teaspoons sesame oil, divided
- 2 ½ cups cooked brown rice
- ½ teaspoon salt plus a pinch, divided
- 2 tablespoons vegetable oil, divided
- 1 teaspoon grated fresh ginger
- 1 11-ounce package baby spinach
- 1 tablespoon lime juice
- 2 larges eggs
- Spicy ground sausage
- 1 ripe avocado, sliced
- 1 cup carrot, sliced
- 1 red onion, sliced
- 2 broccoli crowns
- 2 scallions, thinly sliced
- Sriracha
Instructions
- Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add rice and sprinkle with 1/4 teaspoon salt; cook, stirring occasionally, until crispy, about 10 minutes. Divide among 2 bowls.
- In a separate skillet, cook spicy sausage until browned and set aside.
- Use the same skillet as the sausage and cook the sliced carrots until moderately soft.
- Bake broccoli lightly seasoned with olive oil, garlic salt and black pepper. 10-12 minutes
- Add the remaining 1 teaspoon sesame oil, 1 tablespoon vegetable oil and ginger to the pan. Add spinach, in batches, and cook, tossing, until wilted, 2 to 3 minutes. Stir in lime juice and 1/4 teaspoon salt. Divide among the rice bowls.
- Heat the remaining 1 tablespoon vegetable oil in the pan. Crack eggs into it and cook until the whites are set and the edges are crispy, about 3 minutes. Sprinkle with the remaining pinch of salt. Place an egg on each rice bowl. Top with avocado, carrot, broccoli, red onion, sausage, scallions and Sriracha.
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xoxo Olivia
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