Gluten-Free Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs
Why This Recipe Works
We were after a version of the now popular rice bowls that pair nutty brown rice with roasted vegetables. To start, we tossed sweet carrots with za’atar and roasted them, first covered and then uncovered, until they were tender and spotty brown. When we uncovered the carrots, we also spread sliced kale over the top of them. Briefly roasting the kale gave it great flavor and an appealingly crisp texture. While the vegetables were roasting, we baked the rice alongside them in the oven, a hands-off method that delivered distinct grains of rice. After portioning the rice and vegetables into bowls, we drizzled everything with a shallot vinaigrette and topped each bowl with a fried egg.