Add rice, water, and a pinch of salt to a large pot. Bring to a low boil, reduce heat, and let simmer with the lid on for 30 mins or until liquid is absorbed. Fluff with a fork and set aside.
Cut scallions in half crosswise (into ~3-4-inch pieces), then thinly slice each half lengthwise to create almost ribbon-like pieces. Place in a medium bowl and toss with the rice wine vinegar, sesame oil, and chili flakes. Set aside.
Prepare spinach by heating olive oil and sesame oil in a large skillet over a medium heat. Add garlic and cook for 1 min, stirring occasionally to prevent from burning. Add spinach and cook for 2-3 mins or until wilted. Turn off heat and stir in sesame seeds and sea salt. Remove from pan and set aside.
In a small bowl, combine chili flakes and soy sauce or tamari to make the sauce. Stir together to form a paste before whisking in the remaining ingredients.
Divide cooked rice between 2 bowls and top with arugula, scallions, and spinach. Top each bowl with a fried egg and some of the sauce.
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