Spicy Sweet Potato and Kale Rice Bowls with Fried Eggs and Chili Crisp

These rice bowls are a symphony of textures and flavors: creamy, crunchy, spicy and savory all at once. Golden roasted sweet potatoes and caramelized onions are piled over fluffy jasmine rice, then topped with tender sautéed kale and a gloriously runny fried egg. A drizzle of spicy mayo and a spoonful of chili crisp bring heat and crunch that tie everything together.

Mix it all together in your bowl for the ultimate bite-creamy yolk coats the rice, kale adds a slight bitterness, sweet potatoes offer a natural sweetness and the chili crisp delivers a fiery kick. It’s a simple yet deeply satisfying dinner that comes together in under an hour.

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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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView 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

0.13 teaspoon (tsp) SugarView 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. 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.
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 if necessary.
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. Turn off heat; transfer kale to a bowl. Wash out pan.
5. 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.
6. Fluff rice with a fork. Divide rice between bowls; top each bowl with kale, roasted veggies 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: Mix everything together in your bowl before digging in!

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 the spicy mayo less spicy?

You can dilute the spicy mayo with regular mayonnaise or skip it altogether. The chili crisp also adds heat, so adjust to your preference.

Can I make this dish vegan?

To make it vegan, omit the eggs and use a plant-based butter or oil instead. You can also replace the spicy mayo with a vegan version or a simple sriracha and vegan mayo mix.