Loaded with shiitake mushrooms and baby kale, this brown rice bowl is drizzled with a five spice–scented sauce and crowned with a sunny fried egg. Hit it with hot sauce for a kick.
What You Get
What You'll Need
Salt and freshly ground pepper
Hot sauce (optional)
Makes 3 servings
20 minutes active
30 minutes total
Cut or tear the mushrooms into bite-size pieces. Finely chop about 1 teaspoon ginger. Thinly slice half of the green onions, separating the white and green parts.
In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the white parts of the green onions and ginger and sauté until they start to brown, about 1 minute. Add the mushrooms, season with salt, and sauté, stirring occasionally, until they release their liquid and brown, 5 minutes.
Add the kale in handfuls and sauté until wilted, 3 minutes. Add the stir-fry sauce, stirring to scrape up any browned bits from the bottom of the pan, and toss to coat everything in the sauce. Remove from the heat and season to taste with salt and pepper.
In a large nonstick frying pan over medium heat, warm 1 tablespoon vegetable oil. Crack 3 eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, 3 minutes for sunny-side up.
Meanwhile, reheat the rice in the microwave until steamed through and warm, about 2 minutes.
Heap the rice in bowls, pile with the mushrooms and kale, and top each with a fried egg. Scatter with the green parts of the green onions, drizzle with hot sauce, if you want a kick, and serve warm.