Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Vegetable Fried Rice Bowls Fill 1 Created with Sketch.

with Cauliflower, Gai Lan & Fried Eggs

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight's spin on fried rice features a hearty trio of vegetables: roasted cauliflower, crunchy carrots and gai lan—a broccoli relative with large, tender leaves. We’re bringing the vegetables and rice together with sweet and savory yakiniku (a Japanese barbecue sauce similar to teriyaki), then topping each bowl with a fried egg, whose yolk can be mixed into the rice for an extra layer of satisfying richness.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F.

Wash and dry the fresh produce.

Cut out and discard the cauliflower core; cut the head into bite-sized florets.

Peel the carrots; thinly slice on an angle.

Peel and mince the ginger.

Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.

Cut off and discard the bottom inch of the gai lan stems; thinly slice the stems and roughly chop the leaves.

Thinly slice the garlic chives.

Roughly chop the cashews.

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the rice:
3 Cook the rice:

While the cauliflower roasts, in a small pot, combine the rice, a big pinch of salt and ¾ cup of water. Heat to boiling on high; once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Cook the vegetables:
4 Cook the vegetables:

Once the rice has cooked for about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the gai lan leaves and stems and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves have wilted.

Make the fried rice:
5 Make the fried rice:

To the pan of vegetables, add the cooked rice, roasted cauliflower, garlic chives, yakiniku sauce, sesame oil and vinegar. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Divide between 2 bowls; set aside in a warm place. Rinse and wipe out the pan.

Fry the eggs & plate your dish:
6 Fry the eggs & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness.

Top the fried rice with the fried eggs. Garnish with the cashews and the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F.

Wash and dry the fresh produce.

Cut out and discard the cauliflower core; cut the head into bite-sized florets.

Peel the carrots; thinly slice on an angle.

Peel and mince the ginger.

Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.

Cut off and discard the bottom inch of the gai lan stems; thinly slice the stems and roughly chop the leaves.

Thinly slice the garlic chives.

Roughly chop the cashews.

2 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the cauliflower:
Cook the rice:
3 Cook the rice:

While the cauliflower roasts, in a small pot, combine the rice, a big pinch of salt and ¾ cup of water. Heat to boiling on high; once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

4 Cook the vegetables:

Once the rice has cooked for about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the gai lan leaves and stems and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves have wilted.

Cook the vegetables:
Make the fried rice:
5 Make the fried rice:

To the pan of vegetables, add the cooked rice, roasted cauliflower, garlic chives, yakiniku sauce, sesame oil and vinegar. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Divide between 2 bowls; set aside in a warm place. Rinse and wipe out the pan.

6 Fry the eggs & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness.

Top the fried rice with the fried eggs. Garnish with the cashews and the green tops of the scallions. Enjoy!

Fry the eggs & plate your dish: