2 tablespoons 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 teaspoon kosher salt
1 avocado, sliced
4 large eggs
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium soy sauce
Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)
Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes. Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes. Divide rice among 4 bowls and top with vegetable mixture and avocado. Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi. *Find at Asian markets or online.