Name: Rice Bowls with Fried Eggs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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.

Courtesy of Food Network Magazine

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Rice Bowls with Fried Eggs

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