Spicy Shrimp and Egg Rice Bowls with Roasted Sweet Potatoes and Kale

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

Mix it all together in your bowl for creamy, crunchy, spicy satisfaction that’ll have you licking the bowl clean. Perfect for a weeknight dinner that feels special but comes together in under an hour.

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

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Wash and dry produce. 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.
2. Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. 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.
4. While rice cooks, remove and discard any large stems from kale; chop leaves into bite-size pieces if necessary.
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add scallion whites, kale, 1 tbsp 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 tbsp butter and a pinch of sugar; season with salt and pepper. Turn off heat; transfer kale to a bowl. Wash out pan.
6. Heat a drizzle of oil in the same pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to your preference. Season with salt.
7. Fluff rice with a fork. Divide rice between bowls; top each bowl with kale, roasted veggies and a fried egg. Drizzle with spicy mayo and chili crisp; garnish with scallion greens. Serve with remaining soy sauce on the side. Tip: Mix everything together before digging in!

Recipe Tips

FAQ

Can I use a different type of rice?

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

How do I make this dish vegetarian?

Simply omit the shrimp and add more vegetables like bell peppers or mushrooms. You can also add tofu for protein.

Can I prepare components ahead of time?

Yes, you can roast the sweet potatoes and onions, cook the rice and sauté the kale in advance. Reheat before assembling and fry the eggs fresh.