Crispy Rice Bowls with Fried Eggs
Ingredients
- 2 teaspoons toasted sesame oil, divided
- 2 ½ cups cooked brown rice
- ½ teaspoon salt plus a pinch, divided
- 2 tablespoons grapeseed or canola oil, divided
- 1 teaspoon grated fresh ginger
- 1 11-ounce package baby spinach
- 1 tablespoon lime juice
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup julienned carrot
- 4 radishes, thinly sliced
- 2 scallions, thinly sliced
- 4 teaspoons Sriracha
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