California-Style Bibimbap

• 1 cup jasmine rice
• 2 tablespoons grapeseed or vegetable oil
• 1 bunch (14 oz.) kale or spinach, trimmed
• 1 bell pepper (any color), seeded and cut into cubes
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1 avocado, sliced
• 4 large eggs
• 2 tablespoons toasted sesame oil
• 2 tablespoons reduced-sodium soy sauce
• Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)

1. Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
2. Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
3. Divide rice among 4 bowls and top with vegetable mixture and avocado.
4. Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.
5. *Find at Asian markets or online.

jasmine rice, grapeseed, bell pepper, garlic, kosher salt, avocado, eggs, sesame oil, soy sauce, chili sauce

Taken from www.myrecipes.com/recipe/california-style-bibimbap (may not work)