A simple and flavorful bowl featuring fried eggs topped with chili crisp, served over a base of cooked brown rice and baby kale. This dish is versatile and can be enjoyed for breakfast, lunch, or dinner.
1: Heat a large nonstick skillet over medium heat.
2: Add 2 tablespoons of chili crisp to the skillet and swirl until hot and coating the skillet.
3: Crack the eggs into the skillet. Season with a pinch of salt and pepper to taste.
4: Cover the skillet with a lid and cook the eggs to your liking for 3 to 5 minutes.
5: In a large bowl, add the remaining 2 tablespoons chili crisp.
6: Whisk in the rice vinegar and 1/2 teaspoon salt.
7: Add the cooked brown rice and baby kale (or other greens) and toss until everything is coated.
8: Divide the mixture among bowls and top with the fried eggs.
9: Sprinkle with chopped chives or scallions before serving.
