Spicy Spring Greens Rice Bowl
If you can’t decide between a salad and a rice bowl, this is the perfect dish for you! Packed full of greens, set upon a bed of heirloom rice, this delicious bowl is both full of flavor and easy to prepare.
INGREDIENTS
- ½ cup Lotus Foods Heirloom Forbidden® Rice
- ¾ cup water
- salt, to taste
- 2 cups arugula
- 2 eggs, fried
Scallions
- 4 scallions (green parts)
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp red chili flakes
Sesame Garlic Spinach
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, packed
- 1 tbsp sesame seeds, toasted
- ½ tsp sea salt
Sauce
- 3 tsp red chili flakes
- 1½ tbsp reduced-sodium soy sauce or tamari
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 2 tsp honey
- 1 tsp water
- ½ tsp sesame oil
DIRECTIONS
- Add rice, water, and a pinch of salt to a large pot. Bring to a low boil, reduce heat, and let simmer with the lid on for 30 mins or until liquid is absorbed. Fluff with a fork and set aside.
- Cut scallions in half crosswise (into ~3-4-inch pieces), then thinly slice each half lengthwise to create almost ribbon-like pieces. Place in a medium bowl and toss with the rice wine vinegar, sesame oil, and chili flakes. Set aside.
- Prepare spinach by heating olive oil and sesame oil in a large skillet over a medium heat. Add garlic and cook for 1 min, stirring occasionally to prevent from burning. Add spinach and cook for 2-3 mins or until wilted. Turn off heat and stir in sesame seeds and sea salt. Remove from pan and set aside.
- In a small bowl, combine chili flakes and soy sauce or tamari to make the sauce. Stir together to form a paste before whisking in the remaining ingredients.
- Divide cooked rice between 2 bowls and top with arugula, scallions, and spinach. Top each bowl with a fried egg and some of the sauce.
ORIGINALLY POSTED ON LOTUSFOODS.COM