Sunny-side up rice bowl

Ingredients

• 4 cups broccoli florets
• ⅛ teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon less-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1½ teaspoons olive oil
• 1 teaspoon grated ginger root
• 1 teaspoon honey
• 4 large eggs
• 2 cups cooked brown rice
• 1 cup shredded carrot
• 1 medium scallion, thinly sliced
• 1 teaspoon toasted sesame seeds
• Sriracha (optional)

Cook

Preheat oven to 425°F. In a large bowl, toss broccoli florets with a drizzle of olive oil, sprinkle with salt and pepper. Arrange on a baking sheet and roast until browned and tender, about 15 minutes. Meanwhile, combine vinegar, soy sauce, oils, ginger and honey; mix well. Next, coat a 12-inch nonstick skillet with nonstick spray, and cook eggs sunny-side up until whites are set and edges are lightly browned, 3–5 minutes on medium heat. Remove from heat.