Thai-Style Rice Bowl
with fried egg / rice / cucumbers / avocados
With Thai inspiration, this colorful rice bowl combines the textures of fresh ingredients with a warm, runny-yolk egg.
Smarts: Make a double batch of rice and a double batch of Thai Chili Sauce tonight to get a head start on Wednesday's meal.
Ingredients
- Vinegar, rice - 1/4 cup
- Water - 1/4 cup + 1 Tbsp
- Sugar - 3 Tbsp
- Chili garlic sauce - 2 tsp , more or less to taste
- Cornstarch - 1/2 tsp
- Rice, uncooked white or brown - 1 cup
- Cucumbers - 10 oz , chopped
- Lettuce, romaine - 1 heart , thinly sliced or chopped
- Avocados - 1 , chopped
- Cilantro leaves - 2 Tbsp
- Oil, cooking - 2 Tbsp
- Eggs - 4
- Wonton strips, store-bought - 1 cup (look for these near other salad toppers like croutons; sub cashews)
Prep
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Rice - (Double if making Wednesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Make Sweet Thai Chili Sauce - (Double if making Wednesday’s meal.) Combine vinegar, first part of water, sugar, and chili garlic sauce in a small saucepan over medium-high heat. Boil until sugar has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue cooking for 4 to 6 minutes more until very thick. (Can be done up to 5 days ahead)
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Cucumbers / Romaine / Avocados / Cilantro - Prep as directed.
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Make
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Heat a nonstick pan with oil over medium heat. Crack eggs into heated oil and fry until cooked to your liking, on one side for sunny-side up or flip for over easy.
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If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
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Assemble bowls with a base of rice. Top with cucumbers, romaine, avocados, fried egg, cilantro, and wontons. Drizzle Sweet Thai Chili Sauce over top (reserve half if doubled). Enjoy!
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