Chili Crisp Egg & Shrimp Rice Bowls
with Kale, Roasted Sweet Potatoes, Red Onion & Spicy Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
2 unit
Eggs
(Contains: Eggs)
¾ cup
Jasmine Rice
4 ounce
Kale
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
2 unit
Sweet Potato
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
2 unit
Scallions
1 unit
Chili Crisp
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
0.13 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens.
Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, in a small pot (medium pot for 4 servings), combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil; 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, remove and discard any large stems from kale; chop leaves into bite-size pieces if necessary.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, kale, 1 TBSP soy sauce, and ¾ cup water (2 TBSP soy sauce and 1¼ cups water for 4 servings). Cover and cook, stirring occasionally, until liquid has mostly evaporated and kale is tender, 4-7 minutes.
Stir in 1 TBSP butter and a pinch of sugar (2 TBSP butter and a big pinch of sugar for 4); season with salt and pepper.
Turn off heat; transfer kale to a bowl. Wash out pan.
Heat a drizzle of oil in pan used for kale over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt.
Fluff rice with a fork.
Divide rice between bowls; top each bowl with kale, roasted veggies, and a fried egg. Drizzle as much spicy mayo and chili crisp as you like over top; garnish with scallion greens and serve with remaining soy sauce on the side. TIP: We recommend mixing everything together in your bowl before you dig in!
