Chicken & Honey Miso Broccoli Donburi

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss broccoli on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until veggies are browned and tender, 15-20 minutes. TIP: If broccoli finishes before sweet potato, remove from sheet and continue roasting sweet potato.

While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate. Wipe out pan.

• Meanwhile, in a large bowl, combine miso sauce concentrate, honey, and a big squeeze of lime juice to taste. • In a small bowl, combine mayonnaise with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• When veggies are almost done, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

Use pan used for shrimp or chicken here.