Rainbow Roasted Veggie Rice Bowl with Xtra Hot Chili Crisp

Preheat oven to 425 F. Add your bell peppers and red onion to a baking sheet, drizzle with olive oil, add a pinch of salt and pepper. Add the baby bok choy to the same baking sheet. Bake for 30 minutes, pulling out the bok choy after 10 minutes. While veggies are roasting, bring a pot of water to a boil. Gently lower eggs into the water, cook for 6 ½ minutes and immediately transfer to an ice bath. Let cool for 5-10 minutes before peeling. To assemble, add cooked brown rice to a bowl, and top with roasted veggies, peeled eggs, a generous drizzle of Fly By Jing Sichuan Chili Crisp (or their Xtra Hot), thinly sliced scallions, and a sprinkle of sesame seeds.