Rice Bowls with Fried Eggs

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 cups broccoli florets (about 8 ounces)
  • 2 tablespoons vegetable oil
  • 2 cups sliced shiitake mushrooms (about 6 ounces)
  • 1 small bunch scallions, chopped
  • 1 cup frozen shelled edamame, thawed (about 6 ounces)
  • 1 8 -ounce can sliced water chestnuts, drained and rinsed
  • 1 cup bean sprouts
  • 1 cup snow peas, trimmed and halved (about 3 ounces)
  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon Sriracha, plus more for serving
  • 3 cups cooked brown rice
  • 4 large eggs
Directions
  • Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.

  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.

  • Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.


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