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Spicy Vegetable Fried Rice
with Eggs & Bird's Eye Chile Pepper
40 MIN
2 Servings
From the Test Kitchen
To drizzle on top of this hearty vegetarian fried rice, you’ll whip up a quick sauce with a bit of honey, vinegar, and sliced bird’s eye chile—a fiery variety popular in Southeast Asia. The spicy-sweet flavor delectably perks up tender bites of broccoli and kohlrabi, and a rich sunny side-up egg.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories590 Cals (est.)
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fresh
ingredients
Title
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½ cup Long Grain White Rice
-
2 Pasture-Raised Eggs
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½ lb Broccoli
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1 Kohlrabi
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1 Bird's Eye Chile Pepper
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1 Tbsp Soy Sauce
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3 Tbsps Sweet Chili Sauce
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1 Tbsp Honey
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1 Tbsp Rice Vinegar
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3 Tbsps Asian-Style Sautéed Aromatics
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling the pepper.
2
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Roast the vegetables
Meanwhile, place the diced kohlrabi and broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.
4
Make the spicy sauce
Meanwhile, in a bowl, whisk together the vinegar and honey (kneading the packet before opening). Stir in the sliced pepper. Season with salt and pepper.
5
Make the fried rice
In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and sweet chili sauce. Transfer to the bowl of roasted vegetables; stir to combine. Taste, then salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
6
Fry the eggs & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried rice topped with the fried eggs and as much of the sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling the pepper.
2
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Roast the vegetables
Meanwhile, place the diced kohlrabi and broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.
4
Make the spicy sauce
Meanwhile, in a bowl, whisk together the vinegar and honey (kneading the packet before opening). Stir in the sliced pepper. Season with salt and pepper.
5
Make the fried rice
In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and sweet chili sauce. Transfer to the bowl of roasted vegetables; stir to combine. Taste, then salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
6
Fry the eggs & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried rice topped with the fried eggs and as much of the sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs