Steak & Egg Rice Bowl
Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes.
Cook 3 cups brown rice - set aside.
Preheat a large skillet over high heat, add the steak and marinade and season lightly with salt and pepper.
Cook until steak starts browning around the edges and cooked through. Remove to a bowl.
Heat 2 tsp EVOO in a skillet, add cooked rice, season with 1/2 tsp salt and fry, stirring occasionally, until slightly crispy, about 3 minutes.
Stir in spinach until just wilted.
Add the steak and any juices from the bowl; heat through.
Remove from the heat and stir in the bean sprouts; season with salt and pepper - divide among bowls.
Wipe down the skillet and return it to high heat, add 2 tsp EVOO.
Crack in the eggs, season with salt and cook until the whites are set but the yolk is still runny - about 3 min.
Top rice bowl with egg and scallion greens. (Optional - drizzle with Sriracha for a kick).