Rice Bowls with Fried Eggs
If you want to add more gluten free and dairy free recipes to your recipe box, Rice Bowls with Fried Eggs might be a recipe you should try. This recipe serves 4 and costs $3.76 per serving. One portion of this dish contains roughly 19g of protein, 15g of fat, and a total of 436 calories. Head to the store and pick up teriyaki sauce, edamame, eggs, and a few other things to make it today. It is brought to you by Foodnetwork. 171 person found this recipe to be tasty and satisfying. It works well as a rather pricey main course. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns an awesome spoonacular score of 93%. Similar recipes include Fried Rice with Spring Vegetables and Fried Eggs, Swiss Chard, Pea Shoot and Mushroom Rice Bowls with Runny Eggs, and Teriyaki mushroom egg fried rice bowls.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup bean sprouts
3 cups broccoli florets (about 8 ounces)
1 8-ounce can sliced water chestnuts, drained and rinsed
3 cups cooked brown rice
1 cup frozen shelled edamame, thawed (about 6 ounces)
4 large eggs
1 small bunch scallions, chopped
2 cups sliced shiitake mushrooms (about 6 ounces)
1 cup snow peas, trimmed and halved (about 3 ounces)
1 tablespoon Sriracha, plus more for serving
1/4 cup low-sodium teriyaki sauce
2 tablespoons vegetable oil
Equipment:
plastic wrap
microwave
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
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.
2. Drain and set aside.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat.
4. 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.
5. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
6. 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.
7. Add a fried egg to each rice bowl; top with more Sriracha.
Nutrition Information:
covered percent of daily need
