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Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette

Smitten Kitchen
  • 10 minutes
  • Serves 4

INGREDIENTS

1

heaped cup Carrots

2 tbsp

Ginger, fresh

1 1/4 cups

Scallions

4

Eggs

1

Soy sauce or tamari

1

Sriracha

3 cups

Rice, cooked

1

Sea salt, Fine

1

Neutral oil

1

Sesame oil, Toasted

1/4 cup

Sherry or rice wine vinegar

8 ounces small (Persian-style, about 2) cucumbers, thinly sliced