Crispy Rice Bowl with Toppings
Ingredients
- 150g cooked and cooled sticky rice
- 1/2 avocado
- Handful of broccoli
- 2 tbsp kimchi
- 1 egg
Toppings
- Crispy seaweed
- Soy sauce
- Sesame seeds
- Crispy chilli oil
Preparation
Fry the leftover rice in oil, be sure to press it down and use a large vessel so you have as much surface area as you need.
Meanwhile, fry an egg so it gets crisp around the edges.
Boil broccoli for 3 minutes and drain.
Serve everything in a bowl with sliced avo, kimchi and your toppings.
Tips
Sometimes cook rice in the morning and let it cool just so you can have it for lunch.
You can switch up the toppings to suit your stock but highly recommend the chosen ones.
