Vegan Thai Rice Bowl

It was so cold yesterday.  A friend and I had lunch at Co-Op and both had soup for the first time this season.  I was dreaming about steamy saunas and engulfing fur wraps the entire time I was grocery shopping; exiting the car each time after just barely having thawed was almost enough to make me go home and do it all another day.  As soon as I got home I turned on the heat and decided it was time to cook up some comforting, hot deliciousness for dinner.  I decided on a rice bowl served smokin'.  Stick to your ribs comfort, but healthy!

Here's what I threw together:

2c. cooked brown rice, cooled. (very important that rice is completely cool!)
3 cloves garlic
3 Tblsp. Chili Oil
1 Tblsp. Sesame Oil
12 oz. Veggie Stock
2 tsp. Coconut Aminos
1 red pepper, diced
3-4 scallions, chopped
1 carrot, grated
3/4c. mushrooms, chopped
Handful of cilantro, roughly chopped
15 large basil leaves, roughly chopped
Salt and pepper to taste
(I topped J's with an egg fried sunnyside up, so when he cut into it the yoke 'melted' over the rice)

In a large skillet heat oils over med. and add the garlic. Stir until browned lightly then add Aminos, stock, red pepper and lower heat slightly.  Add rice, carrot, scallion, mushrooms, cilantro and basil.
Let it cook down (evaporate the stock a bit) until it resembles risotto consistency (about 8-12 min). Run your spatula under it once in awhile to  make sure it isn't sticking.  Turn heat to low and cover for 5 more min.   It's ready to eat - add salt or pepper to your liking!!

(For Egg Topper):  In a separate skillet, warm a bit of coconut oil over med low heat.  When melted make sure pan is coated and then crack egg into center. The oil should not be deeper then the white. Carefully spoon the oil over just the white.  When it is all opaque, it's done!  Carefully use your spatula and set it on top of the rice and serve immediately!

Enjoy!