Rice Bowls with Fried Eggs

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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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