Rice Bowls with Fried Eggs
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 480 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 185 milligrams
- Sodium
- 530 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 12 grams
- Protein
- 25 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.