Chili Crisp Fried Egg Bowl

Name: Chili Crisp Fried Egg Bowl
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/4 cup chili crisp; 4 large eggs; Kosher salt and freshly ground black pepper; 1/4 cup rice vinegar; 3 cups cooked brown rice; 3 cups baby kale; 1 tablespoons chopped chives, for garnish

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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1/4 cup chili crisp

4 large eggs

Kosher salt and freshly ground black pepper

1/4 cup rice vinegar

3 cups cooked brown rice

3 cups baby kale

1 tablespoons chopped chives, for garnish

Directions

Watch how to make this recipe.

Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet.
Working with one egg at a time, crack the eggs into a small bowl and then into the skillet. Season the eggs with 1/4 teaspoon salt and pepper to taste. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes.
Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale and toss until everything is coated. Divide among 4 bowls. Top each rice bowl with a fried egg and sprinkle with chives. Serve immediately.