Sometimes you just want to eat something that is both comforting while also being clean and really fresh. Enter the rice bowl. We are a big fan of rice bowls in our house mainly because they are delicious, healthy, and so simple – a matter of layering flavorful ingredients on top of a bowl of fresh, steamy rice. I love rice bowls because they just look so darn pretty.
We’ve been known to adorn our rice bowls with ingredients such as sauteed vegetables, grilled fish, kielbasa, leftover braised pork, beans, greens, peppers, eggs, avocado, crispy tofu, and pretty much anything else that sounds tasty and adds color and texture.
I also recently bought a new rice cooker and, you guys, it is changing my life. It’s a far cry from the tiny 2 cup rice cooker that came with me to college some, few (ha!) years back. This cooker has a timer that I can set before I leave for work to begin cooking rice so it is ready when I get home. Oh, and did I mention that you can leave rice on the “keep warm” setting, safely for up to 24 hours or so. Why does this matter? Think – delicious rice bowl for dinner, then…..warm rice all ready for breakfast toppings in the morning! Yes!!
This Spicy Shrimp and Kale Rice Bowl is one of my favorites because it is simple, healthy, and very easy to make….and absolutely delicious. Oh, and of course, we are using my new favorite Ginja seasoning to kick this dish up a notch! (Check out my Kickin Chicken Potato Salad post for more info on this deliciously zingy line of local, MN seasonings.) My family loves them because they can layer on ingredients and skip the ones they don’t care for. We start with a bowl of jasmine rice and layer on sauteed shrimp, mushrooms, and garlicky kale. Then we top it all off with a lightly basted egg, a squeeze of sriracha and a sprinkling of crunchy sliced almonds. The sriracha and egg create the perfect sauce, while the almonds add an awesome crunch that is perfect for this dish.
Spicy Shrimp and Kale Rice Bowls
12 Raw Shrimp (bigger the better)
6 Large Kale Leaves (washed and chopped with stems removed)
1/2 Small Onion (diced)
6 Mushrooms (cleaned and quartered)
1 Garlic Clove (minced)
1 Tsp. Lemon Juice
1 Tbsp. Sliced Almonds
Cooked Rice (white or brown)
Salt and Pepper
Ginja Jalapeno Seasoning
In a medium size skillet, heat approximately 1 tbsp. oil over medium-high heat. While oil is heating, season shrimp with Ginja Jalapeno Seasoning then place in a single layer in the skillet. Keep an eye on these babies, because they cook quickly. When they begin to look pink around the edges give them a flip and allow other side to lightly brown. When shrimp are no longer translucent, but white and pink, they are ready. Remove them and set aside. In the same skillet heat toss in mushrooms and lightly season with salt and pepper. Allow mushrooms to caramelize on one side before flipping or stirring. Frequent stirring can make mushrooms watery. When mushrooms are browned on all sides, remove them from pan and set aside. Using the same pan, heat 1 more tbsp of oil. Add the onions and saute for 2 minutes until slightly translucent. Add in the garlic, kale, lemon juice and season lightly with a pinch of salt and pepper. Saute until the kale is slightly wilted (1-3 minutes). Heat 1 more tbsp of oil in the bottom of the pan over medium heat. In a separate bowl, crack eggs, careful not to break the yolks. When the pan is hot, pour the eggs into the pan. Lightly season the eggs with a sprinkling of salt. When the outer edges begin to turn white, that is your cute to cover the pan, lower the heat to low and allow tops eggs to cook to desired doneness (generally 3 minutes for sunny side up, 4 minutes for soft, 5 minutes for hard.)
To assemble, spoon cooked rice into the bottom of bowl. On top of rice, spoon on shrimp, mushrooms, and kale. Place fried eggs on top and finish with a swirl of sriracha (if desired) and a sprinkling of almonds. Enjoy!!