Spicy Spring Greens Rice Bowl

If you can’t decide between a salad and a rice bowl, this is the perfect dish for you! Packed full of greens, set upon a bed of heirloom rice, this delicious bowl is both full of flavor and easy to prepare.

Spicy Spring Greens Rice Bowl

Course

Main
Prep time

10 Mins
cook time

35 Mins
servings

2
Author

@wellnessbykristen
Video & Images by

@anettvelsberg

Ingredients

½ cup Lotus Foods Heirloom Forbidden® Rice
¾ cup water
salt, to taste
2 cups arugula
2 eggs, fried

Scallions

4 scallions (green parts)
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp red chili flakes

Sesame Garlic Spinach

1 tbsp olive oil
1 tsp sesame oil
2 cloves garlic, minced
4 cups fresh spinach, packed
1 tbsp sesame seeds, toasted
½ tsp sea salt

Sauce

3 tsp red chili flakes
1½ tbsp reduced-sodium soy sauce or tamari
2 cloves garlic, minced
1 tbsp apple cider vinegar
2 tsp honey
1 tsp water
½ tsp sesame oil

product used in the recipe

Forbidden® Rice

1

Add rice, water, and a pinch of salt to a large pot. Bring to a low boil, reduce heat, and let simmer with the lid on for 30 mins or until liquid is absorbed. Fluff with a fork and set aside.
2

Cut scallions in half crosswise (into ~3-4-inch pieces), then thinly slice each half lengthwise to create almost ribbon-like pieces. Place in a medium bowl and toss with the rice wine vinegar, sesame oil, and chili flakes. Set aside.
3

Prepare spinach by heating olive oil and sesame oil in a large skillet over a medium heat. Add garlic and cook for 1 min, stirring occasionally to prevent from burning. Add spinach and cook for 2-3 mins or until wilted. Turn off heat and stir in sesame seeds and sea salt. Remove from pan and set aside.
4

In a small bowl, combine chili flakes and soy sauce or tamari to make the sauce. Stir together to form a paste before whisking in the remaining ingredients.
5

Divide cooked rice between 2 bowls and top with arugula, scallions, and spinach. Top each bowl with a fried egg and some of the sauce.