Cajun Rice Bowl

with Fried Eggs, Spicy Green Sauce & Cotija

Moderate | 30 min

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This rice bowl recipe is loaded with Cajun-inspired flavours. Start with a base seasoned basmati rice with cumin and coriander with pops of black sesame and hemp seeds, then top with sunny side eggs, lightly sauteed kale, fresh radishes and salty cotija cheese. Drizzle your bowl with a fragrant green sauce of cilantro, green onion and jalapeno and enjoy!
Contains: Egg, Milk, Sesame

May Contain: Fish, Gluten, Mustard, Peanuts, Shellfish, Soy, Sulphites, Tree Nuts

What We'll Send

Black Kale
Green Onion
Cotija Cheese
Free Range Brown Egg (4)
Basmati Rice
Seed Blend
Coriander, Black Sesame Seeds, Ground Fennel Seed, Cumin, Hemp Hearts
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.

Nutritional Info Per Serving
Calories 709
Fat 49g
Protein 30g
Carbohydrates 39g

Cooking Directions


Prepare Rice

  • Rinse and drain basmati rice in a fine mesh sieve.
  • Add 1 tbsp. butter to a medium pot and heat over medium.
  • Add seed blend and stir for 30 seconds, or until fragrant.
  • Add basmati rice to pot with 1 ¼ 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.

Prepare Ingredients

  • Wash lime, cilantro, jalapeno, kale, and green onion.
  • Cut lime in half.
  • Slice green onion thinly.
  • Cut jalapeno in half, remove seeds, and mince.
  • Wash hands with hot soapy water.  
  • Pick and chop cilantro leaves.

Make Green Sauce

  • In a small bowl, mix garlic, cilantro, jalapeno to taste with half of the green onion.
  • Add 2 tbsp. olive oil and half of the lime juice to taste. Mix well.
  • Season to taste with salt and pepper.

Prepare Kale

  • Remove kale leaves from stems and slice leaves into ⅛ inch ribbons.
  • Heat 1 tbsp. olive oil in a large skillet over medium-high.
  • Add kale to skillet and cook for about 2 minutes, or until kale is tender and bright green.
  • Season to taste with salt and pepper.
  • Set aside on a plate covered with foil to keep warm

Cook Eggs

  • Wipe skillet clean with paper towel.
  • When rice from Step 1 is cooked, heat 2 tbsp. olive oil in same skillet over medium.
  • Crack eggs into skillet and season with salt and pepper.
  • Reduce heat to low.
  • Cook slowly for 3–4 minutes until whites are opaque, or turn over and cook yolk to your preference.


  • Divide rice into large serving bowls.
  • Top with radishes, kale, sunny-side-up eggs, green sauce, and remaining green onion.
  • Crumble cotija cheese on top.
  • Squeeze any remaining lime juice to taste.
  • Enjoy!

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