1 package (15.2 oz.) frozen breaded Alaska pollock fillets
4 cups cooked brown rice, seasoned to taste and kept warm
2 cups any of combination finely chopped vegetables: kale, cabbage, spinach, bok choy
1 cup any combination of stir-fried snap peas, carrots/zucchini/shiitake mushroom slices
1 cup mung bean or soybean sprouts, trimmed
4 large eggs, fried (sunny side up) or poached, and kept warm
3/4 to 1 cup favorite Asian sauce: sweet chili, gochujang, sriracha, teriyaki, sesame oil-rice vinegar
Cook breaded Alaska pollock fillets according to manufacturer's directions; break into bite-sized pieces.
Into each of four large bowls, portion 1 cup rice, one-fourth of the fish, 1/2 cup leafy greens, 1/4 cup total additional vegetables, 1/4 cup sprouts and an egg. Drizzle on favorite sauce.