Rice Bowl with a Fried Egg and Greens

Ingredients

• ¾ cup Brown rice (dry), dry, or 2 cups cooked
• 1 tsp Toasted sesame oil
• 1 tbsp Canola oil
• 4 cups Baby spinach
• 2 cloves Garlic, thinly sliced
• 2 Eggs (large)
• 2 tsp Low-sodium soy sauce
• 1 tsp Rice vinegar (unseasoned)
• 2 Scallions (green onions), thinly sliced
• 1 tbsp Sesame seeds, toasted
• 1 tsp Chili crisp (optional)

Method

1. Cook the rice if you do not have leftovers, or reheat two cups of cooked rice with a splash of water and divide it between two bowls.
2. Heat the canola oil in a skillet over medium. Add the garlic and cook 30 seconds, then the spinach with a pinch of salt, and stir until it collapses — about a minute. Pile it on the rice.
3. Turn the heat to medium and add a little more oil. Crack in the eggs and leave them alone until the whites are set and the edges are lacy and brown. Cover the pan for the last 30 seconds if you want the tops set.
4. Lay an egg on each bowl. Stir the soy sauce, rice vinegar and sesame oil together and spoon it over.
5. Scatter the scallions and sesame seeds. Break the yolk at the table and stir it through — that is the sauce.
6. Chile crisp on the side, so whoever wants heat adds their own.

Notes

✨ The restaurant touch

Toast the sesame seeds in the dry pan before anything else goes in. Untoasted sesame seeds taste of almost nothing, and it takes ninety seconds.

🧒 For the kids

Let them break the yolk and stir it in. It is the best part of the bowl and it is the one moment where a child gets to change how the dish works.

🥡 Leftovers

Cook the rice ahead — cold day-old rice is better here than fresh. The egg has to be made to order.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.