Ingredient

• Extra-virgin olive oil, for drizzling
• 2 to 3 cups very hot cooked brown rice
• 2 eggs
• splashes of tamari
• 1 scallions, finely chopped
• sesame seeds, for sprinkling
• extra egg yolks
• thinly sliced nori
• Japanese pickles or pickled ginger
• micro greens
• splash of rice vinegar or umeboshi vinegar
• avocado slices
• roasted broccoli

Direction

1. Scoop the cooked brown rice among two bowls. While the rice is piping hot, add 1 egg per bowl along with splashes of tamari, and stir vigorously so that the egg gently cooks as it coats the rice, making the rice a creamy consistency.
2. Top each bowl with scallions, sesame seeds, and desired additional toppings. Serve with tamari on the side, for seasoning.