Weeknight "Slop" (Rice with Spicy Bamboo Shoots, Eggs, & Avocado)

Method7 steps

1. 1

   Step 1: Put the 1½ cups hot ready cooked rice in a serving bowl. If using leftover cooked rice instead, reheat it until steaming hot throughout, reaching 74°C / 165°F, before putting it in the bowl.

   Uses 1½ cups ready cooked rice, hot

2. 2

   Step 2: Place the ready fried egg (1) on the rice.

   Uses Hot ready rice in the serving bowl · 1 ready fried egg, cooked to your liking

3. 3

   Step 3: Scoop the flesh from the half avocado and cut it into pieces, or scoop it directly over the rice and egg.

   Uses Rice topped with the ready fried egg · ½ avocado

   
4. 4

   Step 4: If using preserved chili bamboo shoots, add a chopstickful or your preferred amount to the bowl.

   Uses Rice, egg and avocado bowl · Preserved chili bamboo shoots, a chopstickful to taste, optional

   
5. 5

   Step 5: Add a dollop of ready chili oil or chiu chow oil to taste.

   Uses Bowl with optional preserved chili bamboo shoots · Ready chili oil or chiu chow oil, a dollop to taste

   
6. 6

   Step 6: Drizzle soy sauce over the bowl to taste. Add the optional pinch of ground white pepper (1 pinch).

   Uses Rice bowl topped with chili oil · Soy sauce, a drizzle to taste · 1 pinch ground white pepper, optional

7. 7

   Step 7: Break up the egg and avocado with a spoon, mix with the rice and condiments, and eat immediately.

   Uses Completed rice, egg and avocado bowl