Brown Rice Bowl with Ginger Tahini Dressing

I got a hankering for an Asian-style brown rice bowl, and Frankenstein-ed this dish together from two recipes– from Cooking Light and The Garden of Eating.


The Bowl: 

  • 2 tablespoons rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons lower-sodium soy sauce
  • 2 teaspoons brown sugar
  • 3 cups trimmed and thinly sliced Lacinato kale
  • 2 cups thinly sliced radishes
  • 1/4 cup thinly sliced green onions
  • 1 cup uncooked brown rice
  • 2 large eggs

The Dressing:

  • 1/4 cup oil (grapeseed, sunflower or safflower)
  • 1 Tbsp sesame oil
  • 3 Tbsp tahini
  • 3 Tbsp tamari or soy sauce (I only had soy so I used that)
  • 2 Tbsp rice vinegar (unseasoned)
  • 1 tsp sambal oelek or sriracha
  • 1 large garlic clove, pressed or finely chopped
  • A 1-inch piece of ginger, peeled and finely chopped or grated
  • 2 tsp sesame seeds
  1. Cook 1 cup of brown rice. Set aside.
  2. For the dressing: Mix all the dressing ingredients together and stir or shake to combine then taste it and adjust the flavors as needed until you’re happy. [I just add them all to a mason jar and shake!]
  3. Combine 2 tablespoons vinegar, 2 teaspoons oil, soy sauce, and sugar in a large bowl. Add kale, radishes, and green onions to bowl; toss to coat. Toss in the warm rice.
  4. Bring pan to medium-high heat and gently fry two eggs to your liking.
  5. Add rice/kale mixture to bowl. Top with dressing and 1 egg per bowl.

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