MEATLESS MEALS

Whether you want to cut back on meat or transition to a plant-based lifestyle, these flavorful bowls are healthy and delicious.

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Crispy Rice Bowls with Fried Eggs

ACTIVE TIME: 25 min
TOTAL TIME: 25 min

We topped this rice bowl recipe with avocado, carrot, radishes and spinach along with eggs, but whatever vegetables you prefer will be just as delicious.

• 2 teaspoons toasted sesame oil, divided

• 2½ cups cooked brown rice

• ½ teaspoon salt plus a pinch, divided

• 2 tablespoons grapeseed or canola oil, divided

• 1 teaspoon grated fresh ginger

• 1 (11 ounce) package baby spinach

• 1 tablespoon lime juice

• 4 large eggs

• 1 ripe avocado, sliced

• 1 cup julienned carrot

• 4 radishes, thinly sliced

• 2 scallions, thinly sliced

• 4 teaspoons Sriracha

1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add rice and sprinkle with ¼ teaspoon salt; cook, stirring occasionally, until crispy, about 10 minutes. Divide among four shallow bowls.

2. Add the remaining 1 teaspoon sesame oil, 1 tablespoon grapeseed (or canola) oil and ginger to the pan. Add spinach, in batches, and cook, tossing, until wilted, 2 to 3 minutes. Stir in lime juice and ¼ teaspoon salt. Divide among the rice bowls.

3. Heat the remaining 1 tablespoon grapeseed (or canola) oil in the pan. Crack the eggs into it and cook until the whites are set and the edges are crispy, about 3 minutes. Sprinkle with the remaining pinch of salt. Place an egg on each rice bowl. Top with avocado, carrot, radishes, scallions and Sriracha.

SERVINGS 4 SERVING SIZE 1 CUP RICE & VEGETABLES & 1 EGG CALORIES 428 CARBOHYDRATES 45G DIETARY FIBER 8G TOTAL SUGARS 4G PROTEIN