Japanese-Inspired Eggs & Rice Bowl

with Sunny Side Eggs, Glazed Gailan & Sriracha Mayo

30 min

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Contains: Egg, Mustard, Sesame, Soy, Sulphites, and Wheat.

May Contain: Fish, Milk, Peanuts, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Gai Lan
Dark Soy Sauce
Maple Syrup
Kewpie Mayo
Seasoned Rice Vinegar
Free Range Brown Egg (4)
Nori Komi Furikake
Sriracha
Sticky Rice
Green Onion
Sesame Seeds
Carrot Julienne
Avocado
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1096
Fat 67g
Protein 25g
Carbohydrates 105g

Cooking Directions

1

Prepare Sticky Rice
- Rinse and drain sticky rice in a fine mesh sieve.
- Add sticky rice to a small pot with 1 1/4 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 12–15 minutes or until grains are tender.

2

Prepare Ingredients
- Wash gai lan and green onion.
- Trim ends off gai lan and separate leaves from stems. Cut stems into 1/4 inch rounds. Cut leaves into 1 inch ribbons.
- Thinly slice green onion.
- Cut avocado in half and remove pit.
- Dice into 1/2 inch pieces and scoop flesh out with a large spoon.

3

Prepare Sriracha Mayo
- In a small bowl, mix kewpie mayo and sriracha to taste.

4

Cook Gai Lan
- Heat 1 tbsp. oil in a medium skillet over medium-high.
- Add gai lan leaves and stems to skillet and saute for 2–3 minutes, or until bright green and tender.
- Add dark soy sauce, maple syrup, and sesame seeds.
- Reduce heat to low and cook for 2 minutes.
- Remove from skillet.

5

Cook Eggs
- Carefully wipe skillet clean with paper towel.
- Heat 1 tbsp. oil in the same skillet over medium.
- Once hot, crack eggs into skillet.
- When whites begin to set, reduce heat to medium-low and cook for 2–3 minutes until whites are cooked through.
- Season to taste with salt and pepper.
- Or cook eggs to preference.

6

Serve
- Using a fork, fluff sticky rice and mix in rice vinegar to taste.
- Divide sticky rice into bowls and top with mounds of julienned carrot, avocado and gai lan.
- Place eggs on top and garnish with green onion, furikake, and sriracha mayo to taste.
- Enjoy!

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