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Crispy Rice Bowl with Sugar Snap Pea Slaw

Crispy Rice Bowl with Sugar Snap Pea Slaw

5 from 1 vote
This Crispy Rice Bowl features crunchy golden rice topped with a Sugar Snap Pea Slaw tossed in a sweet onion dressing, a crispy fried egg, kimchi, and a drizzle of chili crisp.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 2
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Sweet Onion Dressing
  • 1 sweet onion shredded
  • 3 tbsp neutral oil divided
  • 1 clove garlic minced
  • 2 tsp fresh ginger shredded
  • 1½ tbsp soy sauce
  • 2 tsp granulated sugar
Sugar Snap Pea Slaw
  • 125g (4.5oz) sugar snap peas finely chopped
  • 1 large carrot peeled, julienned
  • 1-2 jalapeños quartered and finely chopped
  • 1 avocado diced
  • ½ cup lightly salted peanuts
  • 1 batch Sweet Onion Dressing see above
  • 1 tbsp black sesame seeds
For the Bowl
  • 2 cups cold short grain rice
  • 2 tbsp neutral oil
  • 2 large eggs
  • 1 batch Sugar Snap Pea Slaw see above
  • ⅔ cups kimchi
  • ½ cup radish microgreens optional
  • ¼ cup chili crisp I used Lao Gan Ma

Equipment

  • 1 Large skillet
  • 1 non-stick skillet

Method
 

For the Dressing
  1. Heat a tablespoon of the oil in a large skillet. Once the oil is shimmering, add the onion and a sprinkling of salt. Reduce the heat to low and cover. Let cook for 10-15 minutes or until golden, stirring occasionally.
    1 sweet onion, 3 tbsp neutral oil
  2. Transfer the onion to a bowl and let cool slightly. Add ginger, garlic, soy sauce, sugar, and neutral oil. Whisk to combine. Transfer the dressing to the fridge and chill until ready to use. **
    1 clove garlic, 2 tsp fresh ginger, 1½ tbsp soy sauce, 2 tsp granulated sugar
For the Slaw
  1. Place all of the ingredients in a large bowl and toss to coat. Chill until ready to serve.
    125g (4.5oz) sugar snap peas, 1 large carrot, 1-2 jalapeños, 1 avocado, ½ cup lightly salted peanuts, 1 batch Sweet Onion Dressing , 1 tbsp black sesame seeds
For the Bowl
  1. Press the cold rice into a an even layer in a non stick skillet. Place the skillet over medium heat and cook until the edges turn golden. This should take 15 minutes. Rotate the pan every so often to ensure the rice is browning evenly.
    2 cups cold short grain rice
  2. Flip and break the rice up with a wooden spoon. Transfer the rice to bowls and set them aside.
  3. Add oil to the skillet. Once the oil is shimmering, crack the eggs into the pan. Season with salt and pepper. Cover the pan and cook the eggs until the edges are crispy and the whites are barely set. The yolks should still wobble.
    2 tbsp neutral oil, 2 large eggs
  4. Top the crispy rice with the Sugar Snap Pea Slaw and the fried eggs. Add kimchi and microgreens to the bowl, if desired. Finish with a generous drizzle of chili crisp.
    1 batch Sugar Snap Pea Slaw, ⅔ cups kimchi, ½ cup radish microgreens, ¼ cup chili crisp

Notes

** The dressing can be made in advance and will keep in a resealable container in the fridge for a week.