Chili Crisp Egg & Shrimp Rice Bowls

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chili crisp
  2 unit
• cooking oil
  4 tsp
• eggs
  4 unit
• jasmine rice
  1.5 c
• kale
  8 oz
• red onion
  2 unit
• salt
• scallions
  4 unit
• shrimp
  20 oz
• soy sauce
  4 tbsp
• spicy mayo
  1/2 c
• sugar
  ¼ tsp
• sweet potato
  4 unit

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel, and cut red 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 cooking oil , salt , and black pepper . Roast on top rack until browned and tender, 20-25 minutes.

   sweet potato: 4 unit, red onion: 2 unit, scallions: 4 unit, cooking oil: 4 tsp, salt, black pepper
2. 

   2

   Meanwhile, in a small pot , combine jasmine 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.

   jasmine rice: 1.5 c
3. 

   3

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

   kale: 8 oz
4. 

   4

   Heat a drizzle of oil in a large 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.

   soy sauce: 4 tbsp, butter: 2 tbsp, sugar: ¼ tsp
5. 

   5

   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: 4 unit
6. 

   6

   Fluff rice with a fork. Divide rice between bowls; top each bowl with kale, roasted veggies, shrimp , 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!

   shrimp: 20 oz, spicy mayo: 1/2 c, chili crisp: 2 unit