Chilli Fried Egg Bowl

While the rice is cooking, cut the broccolini into thirds. Cut the red capsicum into thin strips. Roughly chop the Asian greens. Thinly slice the spring onion. Roughly chop the coriander.

In a medium bowl, combine the mayonnaise with the miso paste (see ingredients list). Set aside.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red capsicum and broccolini and cook until tender, 5 minutes. Add the remaining garlic, Asian greens and soy sauce to the pan and cook until fragrant and softened, 2 minutes. Transfer to a bowl and cover to keep warm.

Return the pan to a medium-high heat with a drizzle of olive oil and a pinch of chilli flakes. Crack the eggs into the chilli oil and cook until the white has set, 5 minutes.