Assemble the bowl by layering the brown rice mixed with the maggi liquid seasoning at the bottom and then add the cottage cheese or greek yogurt on top plus the fresh herbs and pickled red onions.
Next, poach the eggs:Fill a medium pot halfway with water and bring to a simmer over medium heat.Turn to medium low (tiny bubbles just barely breaking through the surface) and then add 1 tsp vinegar and whisk vigorously.One at a time, crack eggs into a small bowl, gently dropping into the water while slowly stirring water with a slotted spoon. Keep swirling the water gently to help the eggs form into little balls. Set timer for 3 minutes for poached eggs with runny yolks. Cook longer if you prefer a firmer yolk. Remove the eggs with a slotted spoon and place on a paper towel lined plate.
Add poached eggs to the bowl and drizzle over chili crunch and sesame seeds. Finish with a pinch of salt and pepper
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Notes
If you can't find Maggi Liquid Seasoning try a bit of soy sauce or tamari.Sunny-side up or over-easy eggs would also be a delicious choice instead of poaching eggs.You can try our Quick Pickled Onions with this recipe and then keep the rest in the fridge to add to more delicious recipes during the week!Our pro tip for meal-prepping brown rice - add the brown rice, butter, salt and boiling water to a 9x9 or 10x15 inch pan. Stir and cover with foil. Bake for 1 hour at 375F, fluff and cool before adding to a container to store in the fridge: