Chili Crisp Egg & Shrimp Rice Bowls

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• chili crisp
  1 tbsp
• cooking oil
  4 tbsp
• eggs
  4
• jasmine rice
  2 c
• kale
  2 bunch
• red onion
  1
• salt
  2 pinch
• scallions
  4
• shrimp
  12 pieces
• soy sauce
  4 tbsp
• spicy mayo
  2 tbsp
• sugar
  1 tsp
• sweet potato
  1

🍳 Cookware

• large pan

1. 

   1

   red onion eggs jasmine rice kale soy sauce shrimp sweet potato spicy mayo scallions chili crisp sugar cooking oil butter salt black pepper

   red onion: 1, eggs: 2, jasmine rice: 1 c, kale: 1 bunch, soy sauce: 2 tbsp, shrimp: 12 pieces, sweet potato: 1, spicy mayo: 2 tbsp, scallions: 2, chili crisp: 1 tbsp, sugar: 1 tsp, cooking oil: 2 tbsp, butter: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Adjust rack to top position and preheat oven to 425°F ⏱️ 10 minutes . Wash and dry all produce.
3. 

   3

   Meanwhile, in a small pot, combine jasmine rice , 1¼ cups water, and a pinch of salt . Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 c, salt: 1 pinch
4. 

   4

   While rice cooks, remove and discard any large stems from kale ; chop leaves into bite-size pieces if necessary.

   kale: 1 bunch
5. 

   5

   Heat a drizzle of cooking oil in a large, preferably nonstick, large pan over medium-high heat. Add scallions whites, kale, 1 tbsp soy sauce , and ¾ cup water. Cover and cook, stirring occasionally, until liquid has mostly evaporated and kale is tender ⏱️ 5 minutes .

   cooking oil: 2 tbsp, scallions: 2, soy sauce: 2 tbsp
6. 

   6

   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.

   eggs: 2
7. 7

   Fluff rice with a fork.