Chili Crisp Egg & Shrimp Rice Bowls
with Kale, Roasted Sweet Potatoes, Red Onion & Spicy Mayo
- Eggs
- Soy
- Wheat
- Shellfish
- Milk
Golden roasted sweet potatoes and caramelized onions are piled over fluffy rice, then topped with sautéed kale and a gloriously runny fried egg. Spicy mayo and chili crisp bring heat and crunch to this textural symphony. Mix it all together for creamy, crunchy, spicy satisfaction that’ll have you licking the bowl.
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
0.13 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of flavors, with the chili crisp and spicy mayo sauces receiving particular praise 🌶️.
- Ease of prep: While some found it simple to make, others noted it required multiple pots and pans and took longer than expected.
- Suggestions: Consider adding extra veggies like carrots, onion, celery, and green pepper to the roasting pan for more variety.
- Portions: Some customers added extra protein like chicken, steak, or tofu to make the meal more filling.
- Texture: The dish offers a satisfying mix of textures, from crunchy veggies to creamy egg yolk.
