HOT OR NOT?! 🔥Rainbow Roasted Veggie Rice Bowl with @flybyjing Xtra Hot Chili Crisp 🌶 — cause I chose HOT (recipe for bowl below)
I live for a big bowl of rice and veggies, and you’ve probably seen me use a chili crisp sauce more times than you can count. This Chinese sauce adds the perfect blend of spicy and tingly heat and savoriness, and you can drizzle it on just about everything!!
@flybyjing is one of my absolute favorites. For me, it’s always the spicier the better, and they just came out with a new Xtra Hot Chili crisp that is 3x the spice of their original!! I love all of their ingredients — I use their sauces on everything from eggs to cottage cheese to toast and even salads. To try it yourself, use code KALE15 for 15% off at flybyjing.com
RECIPE (serves 2)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, cut into wedges (paper removed)
2 bunches baby bok choy, sliced in half lengthwise
Olive oil
2 eggs
2 cups cooked brown rice
1 scallion stalk, thinly sliced
Sesame seeds
@flybyjing Sichuan Chili Crisp (or their Xtra Hot)
Preheat oven to 425 F. Add your veggies to a baking sheet, drizzle with olive oil, add a pinch of salt and pepper, and bake for 30 minutes (pull out Bok Choy after 10 minutes though!)
Bring a pot of water to a boil. Gently lower eggs into the water, cook for 6 ½ minutes and immediately transfer to an ice bath. Let cool for 5-10 minutes before peeling.
Add rice to a bowl, and top with veggies, egg, a nice generous drizzle of @flybyjing Sichuan Chili Crisp, scallions, and a sprinkle of sesame seeds.