California-Style Bibimbap

Ingredients

• 1  avocado sliced
• 1  bell pepper seeded cut into cubes (any color)
• 4 large eggs 
• 1  garlic clove minced
• 1 cup jasmine rice 
• 14 oz kale trimmed
• 0.5 teaspoon kosher salt 
• 2 tablespoons soya sauce reduced-sodium
• 2 tablespoons sesame oil toasted
• 4 servings shichimi togarashi red (Japanese chile seasoning)
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. 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.
2. 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.
3. Divide rice among 4 bowls and top with vegetable mixture and avocado.
4. Fry eggs in the same pan until done the way you like. Slide each egg into a bowl.
5. Mix sesame oil and soy sauce and drizzle over bowls.
6. Drizzle with Sriracha or sprinkle with togarashi.
7. *Find at Asian markets or online.