Pineapple Sriracha Breakfast Bowls
A savory rice bowl with pineapple, sriracha, green onion and a runny fried egg for a sweet-heat breakfast that comes together quickly.
Prep 5 min · Cook 5 min · Total 10 min · Makes 1 serving
Ingredients
- 1 cup cooked rice, preferably jasmine rice
- 1 tsp soy sauce
- 1 tsp sriracha
- Splash of sesame oil
- 1/3 cup chopped pineapple
- 1 green onion, sliced
- 1 large egg
- Salt and pepper to taste
Directions
- Warm the cooked rice in the microwave, then stir in the soy sauce, sriracha, and sesame oil.
- Cut the pineapple into rough pieces and slice the green onion thinly. Fold both into the rice once it is seasoned.
- Cook the egg in a skillet, adding salt and pepper as it fries, and stop while the yolk is still a little soft.
- Slide the egg over the rice bowl and serve.