California-Style Bibimbap

A vegetarian version of traditional Korean Bibimbap.

1 cup jasmine rice
2 tbsp grapeseed or vegetable oil
1 bunch (14 oz.) kale or spinach, trimmed
1 bell pepper (any color), seeded and cut into cubes
1 garlic clove, minced
1/2 tsp kosher salt
1 avocado, sliced
4 large eggs
2 Tbsp. toasted sesame oil
2 Tbsp. reduced-sodium soy sauce
toasted sesame seeds for topping
Sriracha chili sauce

View the full recipe at Simple Healthy Kitchen →