These were ok, but honestly, neither of us liked them anywhere near as much as the kimchi breakfast bowls, and it's a bit more effort to put together. So we probably won't ever make them again, but if you have some spare pineapple kicking around and don't have (or don't like) kimchi, they might be worth a look.

Interestingly, it calls for twice as much rice as the kimchi bowls do; presumably this is the counterbalance the additional condiments and significant quantity of pineapple, but be aware that as a result it produces more food per bowl.

Pineapple Sriracha Breakfast Bowl

Budget Bytes

Ingredients

• 1 C cooked rice
• 1 tsp soy sauce
• 1 tsp sriracha
• ½ tsp sesame oil
• ⅓ C pineapple bits
• 1 green onion, sliced
• 1 egg
• salt and pepper to taste

Directions

1. Reheat rice
2. Stir in soy sauce, sriracha, sesame oil, pineapple, and green onion
3. Fry the egg with salt and pepper until the whites are set and the yolk is still runny
4. Top the rice with the egg, then break the egg apart into the rice and serve.