Crispy Sesame Rice Bowl with Spinach and Sriracha Mayo

Mix together mayonnaise, sriracha, and the juice of one lemon in a small bowl. Set aside.

Cook white rice according to package instructions or in your rice cooker. Let cool slightly (or use day-old rice for extra crispiness).

Heat sunflower oil in a large non-stick frying pan over high heat until shimmering.

Scramble eggs into the hot pan, breaking them apart as they set.

Add the cooked rice to the pan with the eggs. Stir-fry vigorously, pressing rice against the pan to create crispy bits. Drizzle with soy sauce and sesame oil, tossing to coat. Cook for 5-7 minutes until rice is golden and crispy. Remove and set aside.

In the same pan over medium-high heat, add olive oil and garlic cloves. Sauté for 30 seconds until fragrant.

Add frozen spinach directly to the pan (no thawing needed). Cover and cook for 3-4 minutes, stirring occasionally, until spinach is wilted and any excess moisture has evaporated. Season with a pinch of salt. Remove and set aside.

Cut tofu into 1-inch cubes. Pat dry with paper towels if needed.

Heat sunflower oil in the pan over high heat. Add tofu cubes and cook undisturbed for 2-3 minutes until golden and crispy on one side.

Flip tofu and add soy sauce. Toss to coat and cook for another 2 minutes until caramelized. Remove from heat.

Divide crispy rice between two bowls.

Arrange garlicky spinach alongside the rice.

Top with crispy tofu cubes.

Drizzle generously with sriracha mayo.

Finish with a sprinkle of sesame seeds and sliced scallions. Serve immediately.