Ingredients:
- 1 bell pepper (any color), seeded and cut into cubes
- sriracha chili sauce or shichimi togarashi* (japanese red chile seasoning)
Directions:
- Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
- Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
- Divide rice among 4 bowls and top with vegetable mixture and avocado.
- Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.
- *Find at Asian markets or online.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1998.87 Kcal (8369 kJ) | ||
| Calories from fat | 943.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.86g | 161% | |
|---|---|---|---|
| Cholesterol | 744mg | 248% | |
| Sodium | 3384.75mg | 141% | |
| Potassium | 1608.64mg | 34% | |
| Total Carbs | 225.72g | 75% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 15.97g | 64% | |
| Protein | 44.76g | 90% | |
| Vitamin C | 173.5mg | 289% | |
| Vitamin A | 3.2mg | 108% | |
| Iron | 57.4mg | 319% | |
| Calcium | 197.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 219.7 Kcal (920 kJ) | ||
| Calories from fat | 103.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 161% | |
|---|---|---|---|
| Cholesterol | 81.78mg | 248% | |
| Sodium | 372.03mg | 141% | |
| Potassium | 176.81mg | 34% | |
| Total Carbs | 24.81g | 75% | |
| Sugars | 0.79g | 29% | |
| Dietary Fiber | 1.76g | 64% | |
| Protein | 4.92g | 90% | |
| Vitamin C | 19.1mg | 289% | |
| Vitamin A | 0.4mg | 108% | |
| Iron | 6.3mg | 319% | |
| Calcium | 21.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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