Steak and Egg Rice Bowl

2 tablespoons of low-sodium soy sauce

2 teaspoons of sugar
4 scallions, thinly sliced (white and green parts separate)
2 finely grated cloves of garlic
1 teaspoon Japanese Toasted Sesame Oil
12 oz of skirt steak, thinly sliced.
4 teaspoons of Portuguese Chiquitita EVOO
3 cups of brown rice
4 cups of baby spinach
1 cup of bean sprouts
4 large eggs
Kosher salt and ground pepper

Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes.
Cook 3 cups of brown rice - set aside.
Preheat a large skillet over high heat, add the steak and marinade and season lightly with salt and pepper. Cook until steak starts browning around the edges and cooked through. Remove to a bowl.
Heat 2 teaspoons of EVOO in a skillet, add cooked rice, season with 1/2 teaspoon salt and fry, stirring occasionally, until slightly crispy, about 3 minutes. Stir in spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper - divide among bowls.
Wipe down the skillet and return it to high heat, add 2 teaspoons of EVOO. Crack in the eggs, season with salt and cook until the whites are set but the yolk is still runny - about 3 min. Top rice bowl with egg and scallion greens. (Optional - drizzle with Sriracha for a kick).