Fried Egg Rice Bowl with Pickled Carrot & Ginger-Green Onion Sauce

Directions

1. Rinse the jasmine rice in a colander under cold water until the water runs clear, then drain. In a small saucepan, add the rice, water, and a pinch of salt; bring to a boil over high heat.
2. Once boiling, give it a gentle stir, cover, and reduce the heat to low. Simmer until the liquid is absorbed, about 15–18 minutes, then keep covered off the heat for 5 minutes.
3. Meanwhile, wash the green onions, cucumber, and carrots; dry thoroughly.
4. Thinly slice the green onions and chop them; place in a small bowl. Peel and mince the ginger and add it to the bowl with oil, rice vinegar, soy sauce, and chili-garlic sauce; stir to form the sauce and set aside.
5. In a separate small bowl, combine additional vinegar, water, sugar, and salt to make a pickling liquid.
6. Peel and coarsely grate the carrots, then stir them into the pickling liquid and set aside to mellow.
7. Preheat a nonstick skillet over medium-high heat. Add a small amount of oil and swirl to coat the surface.
8. Gently crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 4 minutes. Remove the skillet from heat.
9. Trim the cucumber and slice crosswise into thin rounds.
10. Halve and pit the avocados, then scoop out the flesh and dice it into small pieces.
11. To serve, divide the cooled rice among bowls. Top with the eggs, pickled carrots, cucumber, and avocado, then drizzle over the ginger-green onion sauce and enjoy.