Bring the jasmine rice, three cups of water and ½ teaspoon of salt to a boil in a small saucepan. Cover and reduce heat to low. Simmer until the rice is tender and the water is absorbed, about 18-20 minutes.

Meanwhile, bring a medium saucepan of water and ½ teaspoon of salt to a boil. Add the snow peas to the pan, and cook for about 15 seconds or until they are crisp-tender. Remove with a handled strainer (or spider utensil) and transfer to a small bowl.

Next, add the shredded carrots to the saucepan and cook until they are crisp-tender, about 15 seconds. Transfer to a small bowl with a handled strainer.

Now, add the sliced cabbage to the boiling water and cook until crisp-tender, about 15 seconds. Remove with a handled strainer and transfer to a small bowl.

Heat your vegetable oil over high heat in a large non-stick skillet. Crack each egg gently, and add it to the skillet, one after another. Spoon the oil over the eggs and cook two minutes, or until the whites are just set and the edges are crispy.

Now you’re ready to assemble your bowls. Divide the rice between four serving bowls, and add separate mounds of snow peas, carrots, cabbage, sliced scallions, and egg.

Garnish each rice bowl with ½ teaspoon toasted sesame seeds. Drizzle with low-sodium soy sauce and add Sriracha for a kick, if desired.

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