Hawaiian Bowl Recipe

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 2.25 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 10 minutes, then fluff with a fork and keep warm.

In a small saucepan combine 1/2 cup rice wine vinegar, 1/2 cup water, 1 tbsp sugar and 1/4 tsp salt. Heat just until sugar dissolves, then pour over 2 cups shredded red cabbage in a jar or bowl. Let cool to room temperature, then refrigerate at least 15 minutes (can be made ahead and refrigerated up to 3 days).

Heat 1 cup vegetable oil in a small heavy-bottomed pot to 350°F (175°C). Working in batches if needed, fry 2 cups dry thin egg noodles for 20–40 seconds until puffed and golden — they cook very quickly. Use a slotted spoon to transfer to paper towels and sprinkle with 1/4 tsp salt. Let cool and crisp.

In a bowl combine 1/2 cup BBQ sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic and 1/2 tsp minced ginger. Add 1 lb thinly sliced beef and toss to coat. Marinate 10–15 minutes while other components cook (or up to 2 hours refrigerated).

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef in a single layer (work in batches if necessary) and cook 2–4 minutes, stirring, until beef is browned and sauce is slightly reduced and sticky. Remove beef to a plate and tent with foil.

Return skillet to heat and add any accumulated juices back in. Stir in 1 tbsp soy sauce and 1/2 tsp sesame oil, cook 30 seconds, then remove from heat. This is the finishing pan sauce to flavor the bowl.

While beef cooks, core and cut fresh pineapple into 1 cup bite-sized chunks. Slice 1/2 red bell pepper and 1/2 yellow bell pepper into thin strips. Cut 1 avocado in half, remove pit, slice or dice and hold with a squeeze of lime if desired to reduce browning.

Optional quick-sauté: if you prefer peppers slightly softened, briefly stir-fry the pepper strips in the hot skillet for 1–2 minutes until tender-crisp, then remove.

Bring a medium saucepan of water to a gentle simmer and add 1 tbsp vinegar (optional helps coagulate whites). Crack each of 2 eggs into a small ramekin. Create a gentle whirlpool in the simmering water and gently slip an egg into the center. Poach 3–4 minutes for runny yolks or 5 minutes for more set yolks. Remove with a slotted spoon and drain on a paper towel.

Divide warm jasmine rice between 2 bowls (about 3/4 cup cooked rice per bowl if serving 2; recipe makes approximately 4 cups cooked rice).

Top each bowl with several slices of BBQ beef, a handful of pickled red cabbage, strips of red and yellow bell pepper, 1/2 cup pineapple chunks (divide evenly), and sliced avocado.

Place one poached egg on top of each bowl. Sprinkle crispy fried noodles over the bowls for crunch, then scatter 2 tbsp chopped cilantro (about 2 tbsp per bowl) and sliced scallion if using. Serve with lime wedges to squeeze over and extra pan sauce or BBQ sauce on the side.