Name: Fried Egg Rice Bowl with Pickled Carrot & Ginger-Green Onion Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 6 medium carrots; 12 eggs; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; brown sugar; chili-garlic sauce; extra virgin olive oil; rice vinegar; salt; soy sauce

Fried Egg Rice Bowl with Pickled Carrot & Ginger-Green Onion SauceFried Egg Rice Bowl with Pickled Carrot & Ginger-Green Onion Sauce — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

6 medium carrots

12 eggs

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

brown sugar

chili-garlic sauce

extra virgin olive oil

rice vinegar

salt

soy sauce

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Trim green onions and cut crosswise into thin pieces; place in a small bowl.

Peel and mince ginger; add to the bowl with the green onion along with oil, vinegar, soy sauce, and chili-garlic sauce. Stir to combine the sauce and set aside.

Place additional vinegar, water, sugar, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, trim, and coarsely grate carrots; add to the bowl with the pickling liquid, stir to combine, and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat.

Meanwhile, trim and thinly slice cucumbers crosswise into rounds.

Halve and pit avocados; scoop out with a spoon and small dice the flesh.

To serve, divide the rice, eggs, pickled carrots, cucumber, and avocado between bowls. Top with ginger-green onion sauce and enjoy!

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