Pineapple Sriracha Breakfast Bowls

by Cindi SutterFounder & Editor of The Spirited Table®  Recipe and photo from - My stomach is full and my wallet is too.

1 cup cooked rice (preferably jasmine rice)
1 tsp soy sauce*
1 tsp sriracha*
Splash of sesame oil*
⅓ cup chopped pineapple
1 green onion, sliced
1 large egg
Salt and pepper to taste


  1. Reheat the cooked rice in the microwave, then season with soy sauce, sriracha, and a splash of sesame oil.
  2. Roughly chop the pineapple pieces and thinly slice the green onion. Stir them into the seasoned rice.
  3. Fry the egg, seasoning it with salt and pepper, and leaving the yolk slightly runny. Top the seasoned rice bowl with the egg and enjoy.

Cook's Note
*Use the recommended quantities for these ingredients, or just season to your liking.