Spicy Vegetable Fried Rice with Eggs & Bird's Eye Chile Pepper

Spicy Vegetable Fried Rice

with Eggs & Bird's Eye Chile Pepper

40 MIN
+$0.95/serving 2 Servings
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    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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    • Nutrition
      PER SERVING
    • Calories
      910 Cals (est.)
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    fresh
    ingredients
    Spicy Vegetable Fried Rice with Eggs & Bird's Eye Chile Pepper
    Title
    • 10 oz Ground Pork
    • ½ cup Long Grain White Rice
    • 2 Pasture-Raised Eggs
    • ½ lb Broccoli
    • 1 Kohlrabi
    • 1 Tbsp Soy Sauce
    • 3 Tbsps Sweet Chili Sauce
    • 1 Bird's Eye Chile Pepper
    • 1 Tbsp Honey
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Asian-Style Sautéed Aromatics

    Spicy Vegetable Fried Rice

    Prepare the ingredients
    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.

    Cook the rice
    Roast the vegetables
    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.

    Make the spicy sauce
    Cook the pork
    5 Cook the pork

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to the bowl of roasted vegetables; stir to combine. Cover with foil to keep warm. Wipe out the pan.

    6 Make the fried rice

    In the same pan, 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 cooked pork and roasted vegetables; stir to combine. Taste, then salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Make the fried rice
    Fry the eggs & serve your dish
    7 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!

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