Sticky Rice Bowl

sticky rice bowl
Con Poulos

Switch up your breakfast game with this Asian-inspired rice bowl. 

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Yields: 4 servings
Total Time: 0 hours 45 mins
Ingredients
1 1/2 c. short-grain white rice
1 tbsp. hoisin sauce
1 tsp. sriracha
1 tsp. toasted sesame seed oil
1 bunch small radishes, very thinly sliced
1/4 small red cabbage (about ½ lb), cored and finely shredded
1 c. whole cilantro leaves plus 1/4 cup, finely chopped
2 tbsp. lime juice
12 oz. sweet Italian sausage, casings removed
1 (1-inch) piece fresh ginger, finely grated
1 scallion, finely chopped
1 tsp. olive oil
4 large eggs, fried to your liking
Directions
  1. Cook rice per package directions. In a bowl, whisk together hoisin, sriracha, and sesame oil. Add water, 1 tsp at a time, until sauce is drizzling consistency. In a bowl, toss radishes, cabbage, cilantro leaves, and lime juice. In a medium bowl, combine sausage, ginger, scallion, and chopped cilantro. 
  2. Form into 8 small patties, each about 1/4 inch thick. Heat olive oil in a large nonstick skillet on medium. Cook patties until golden brown and cooked through, 3 to 4 minutes per side. 
  3. Divide rice among 4 bowls and top each with two sausage patties, salad, and a fried egg; drizzle with sauce.

PER SERVING 560 CALORIES, 21.5 G FAT (6.5 G SATURATED), 20 G PROTEIN, 525 MG SODIUM, 68 G CARB, 4 G FIBER

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