Za’atar Hot-Honey Carrot Rice Bowl with Fried Eggs (2 servings)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 2 cups cooked za’atar-spiced carrots (about half the batch — roughly 4 medium carrots). leftover Za’atar-Spiced Sweet and Spicy Carrots

• 1 cup long-grain white or brown rice (uncooked) — yields about 2 cups cooked
• 2 large eggs
• 1 tablespoon chopped fresh parsley or scallion for garnish
• 1 cup baby spinach (packed)
• 1 tablespoon neutral oil (canola or vegetable) for frying
• 1 teaspoon soy sauce or to taste

Directions

1. Cook 1 cup rice according to package directions (for white rice: 1 cup rice + 1 3/4 cups water, bring to boil then simmer 15 minutes), then fluff and keep warm (yield about 2 cups cooked).
2. While rice cooks, warm a nonstick skillet over medium heat and add 1 tablespoon neutral oil. Add the reserved 2 cups chopped cooked carrots and sauté 2–3 minutes until warmed through and edges show a little color; add the 1 cup baby spinach and toss until wilted, 30–45 seconds.
3. Season the carrot-spinach mix with 1 teaspoon soy sauce and a grind of black pepper; remove from heat.
4. In the same skillet, add a little more oil if needed and reduce heat to medium-low. Crack 2 eggs into the skillet and fry to preference: for runny yolks, cook 2–3 minutes until whites set and edges crisp but yolks still jiggly (cover 30 seconds for whites to finish). For fully set yolks cook 4–5 minutes.
5. Divide 2 cups cooked rice between two bowls. Top each bowl with half the carrot-spinach mixture (about 1 cup) and one fried egg. Drizzle an additional 1/2 teaspoon hot honey over each egg if you want more sweetness/heat.
6. Garnish each bowl with chopped parsley or scallion and an extra pinch of za’atar if desired. Serve immediately, breaking the yolk into the rice to mix.

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