Sweet Chili Vegetable Rice Bowls

with Soft-Boiled Eggs & Togarashi Peanuts

40 MIN

+$7.99/serving 4 Servings

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From the Test Kitchen

Satisfyingly savory flavors abound in this dish thanks to the umami-rich sauce of soy sauce, sesame oil, and sweet chili that we’re tossing with delightfully tender sautéed peppers and bok choy. It's all complete with the rich yolk of a perfectly soft-boiled egg, plus togarashi-seasoned peanuts for a welcome crunch.
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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
4 Pasture-Raised Eggs
1 cup Long Grain White Rice
6 oz Carrots
2 Bell Peppers
15 oz Baby Bok Choy
1 Piece Ginger
2 Scallions
1 Tbsp Sesame Oil
2 Tbsps Soy Sauce
2 Tbsps Vegetarian Ponzu Sauce
¼ cup Sweet Chili Sauce
3 Tbsps Roasted Peanuts
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

step-by-step

instructions

Cook Along

1 Cook the eggs

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Halve lengthwise; season with salt and pepper.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the ponzu sauce; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, sesame oil, sweet chili sauce, and 2 tablespoons of water.

3 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and 2 cups 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.

4 Make the togarashi peanuts

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts and as much of the togarashi as you'd like. Cook, stirring constantly, 1 to 2 minutes, or until coated and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

5 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up; cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

6 Cook the vegetables & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped bok choy, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables, cooked fish, marinated carrots, and seasoned eggs. Garnish with the sliced green tops of the scallions and togarashi peanuts. Enjoy!