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About the Dish

  • Brown Rice

    Brown Rice

  • Kikkoman Soy Sauce

    Kikkoman Soy Sauce

  • Sesame Oil

    Sesame Oil

  • Sriracha


  • Asparagus


  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Shallot


  • Spinach


  • Anson Mills Benne Seed

    Anson Mills Benne Seed


In a small saucepan with a lid combine rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. Place on high heat and bring to a simmer. Cover, turn heat down to low, and cook about 40-45 minutes, or until all liquid has been absorbed and rice is tender. Prepare your mise en place: Trim woody bottom 1 inch off the asparagus and discard; cut remaining stalks into 1/2-inch pieces, but leave the frilly tips about 1 inch long. Remove and discard shiitake stems; dice caps into 1/2-inch pieces. Peel and dice shallot. Peel and mince garlic. Remove and discard spinach stems; thinly slice leaves.
In a small bowl combine soy sauce and sesame oil; add sriracha to taste (the whole packet of sriracha will make a fairly spicy dish).
Place a large sauté pan (preferably nonstick) over medium-high heat. Add 1/2 tablespoon oil. When oil starts to shimmer crack eggs into the pan. Using a high-temp spatula, scramble the eggs until just set, about 1 minute. Remove eggs and set aside. Wipe saucepan out with a paper towel, and place pan over high heat.
Add remaining 1/2 tablespoon oil. When it starts to shimmer add asparagus. Cook until just fork-tender, 2-3 minutes. Add shiitakes and cook 1 minute more.
Add shallot and garlic, and cook, stirring, 1 minute. Reduce heat to medium, and stir in cooked rice. Cook, stirring, 3-4 minutes.
Add egg, soy sauce mixture and spinach. Stir to incorporate and cook, stirring, until spinach is just wilted, about 1 minute. Remove pan from heat. Taste and adjust seasoning with kosher salt.
Divide rice mixture between 2 plates. Top with benne seeds, and enjoy!