INGREDIENTS
1 cup
jasmine rice
2 tbsp
grapeseed or vegetable oil
1
bunch (14 oz.) kale or spinach, trimmed
1
bell pepper (any color), seeded and cut into cubes
1
garlic clove, minced
1/2 tsp
kosher salt
1
avocado, sliced
4
large eggs
2 tbsp
toasted sesame oil
2 tbsp
reduced-sodium soy sauce
Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)