A bowl of crispy rice topped with a fried egg, chopped avocado and greens, garnished with scallions and black sesame seeds
These crispy rice bowls with fried egg, avocado and quick sautéed greens drizzled with a soy ginger sauce and chili oil are an easy and healthy breakfast or brunch that can be scaled and customized to feed a crowd, or prepared in advance on Sunday for quick breakfasts throughout the week. The crispy rice is the standout here - nutty, toasted flavor and crunchy chewy texture - and contrasts beautifully with the soft runny yolks of the fried eggs and the salty and spicy kick of the sauces. If you’re short on time, the dish still tastes amazing with freshly cooked soft rice - especially if you add texture elsewhere with whatever crunchy vegetables you have on hand - like chopped cucumber or julienned carrot. I’ll always be an advocate of regularly making your own big batch of chili oil in advance, to have on hand for this recipe (and pretty much anything else) but you can use store-bought instead or even swap in your favorite hot sauce. (But seriously, try it with the chili oil, it’s worth it!)

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