Ingredients
1 1/3
cups uncooked jasmine rice
2 2/3
cups water
1
tablespoon olive oil
1
cup fresh baby spinach leaves or frozen cut leaf spinach
2
cloves garlic, finely chopped
4
eggs
2
to 3 carrots, shredded
1
yellow bell pepper, cut into julienne strips
Sriracha sauce to taste
Preparation
In large saucepan, heat rice and 2 2/3 cups water to boiling; reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
In small skillet, heat oil over medium-high heat. Add spinach and garlic; cook about 5 minutes, stirring frequently, until garlic is tender and spinach is wilted.
Meanwhile, in large skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold eggs, one at a time, into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
Fluff cooked rice with fork. Divide rice evenly among 4 individual serving bowls. Top each with carrots, bell pepper, sautéed spinach and 1 poached egg. Drizzle with Sriracha sauce. Stir vigorously to combine. Serve immediately.
