May Contain: Fish, Milk, Peanuts, Shellfish, Tree Nuts, and other sources of Gluten.
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.
- 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.
Prepare Sriracha Mayo
- In a small bowl, mix kewpie mayo and sriracha to taste.
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.
- 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.
- 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.