Spicy Chili Crisp Rice Bowls with Fried Egg, Chicken &Amp; Kale

These rice bowls are a textural symphony: golden roasted sweet potatoes and caramelized onions piled over fluffy jasmine rice, topped with sautéed kale, tender chicken cutlets and a gloriously runny fried egg. A generous drizzle of spicy mayo and chili crisp brings heat and crunch that ties everything together.

Mix it all together for creamy, crunchy, spicy satisfaction that’ll have you licking the bowl. Perfect for a quick weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Dice sweet potatoes into ½-inch pieces. Halve, peel and cut 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 drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Meanwhile, in a small pot, combine 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, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, remove and discard any large stems from kale; chop leaves into bite-size pieces.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add scallion whites, kale, 1 tablespoon soy sauce and ¾ cup water. Cover and cook, stirring occasionally, until liquid has mostly evaporated and kale is tender, 4-7 minutes. Stir in 1 tablespoon butter and a pinch of sugar; season with salt and pepper. Transfer kale to a bowl. Wash out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add chicken cutlets and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a cutting board and slice. In the same pan, crack eggs and cover. Fry to your preference. Season with salt.
6. Fluff rice with a fork. Divide rice between bowls. Top with kale, roasted veggies, sliced chicken and a fried egg. Drizzle with spicy mayo and chili crisp. Garnish with scallion greens. Serve with remaining soy sauce on the side. Mix everything together before eating for the best experience.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, brown rice or even quinoa. Adjust cooking time and water ratio accordingly.

How do I make this dish vegetarian?

Simply omit the chicken and add extra veggies like roasted bell peppers or mushrooms. You can also add tofu for protein.

Can I meal prep these bowls?

Absolutely! Prepare the rice, roasted veggies, kale and chicken ahead. Store separately and reheat. Fry the egg fresh when serving.