Sticky-Sweet Broccoli Bowls

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, onion, and bell pepper; season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-6 minutes. Add garlic and remaining ginger; cook, stirring, until fragrant, 30 seconds. Stir in soy glaze, soy sauce, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until sauce has reduced and veggies are coated, 2-3 minutes. Stir in half the sesame seeds. Turn off heat; transfer veggies to a medium bowl. Wash out pan.

Meanwhile, in a small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) with as much Sriracha as you like. (Start with half the Sriracha, then taste and add more from there if you like things spicy!) Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack two eggs (four eggs for 4 servings) into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.