Add 2 cups water and rice to a medium saucepan and bring to a boil. Reduce heat to a simmer. Cook until water is absorbed (approx. 20 min.)

While rice is cooking, heat oil in a large nonstick skillet. Add kale, bell pepper, garlic and salt and cook until kale is wilted (about 3-5 min.).

Divide rice among 4 bowls and top with the vegetables and sliced avocado.

Mix sesame oil and soy sauce , set aside. Return skillet to heat and fry eggs until done the way you like. Top each bowl with an egg and a drizzle of sesame/soy sauce. Sprinkle with toasted sesame seeds and a dash (or desired amount) of Sriracha chili sauce.