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Vegetable Fried Rice
with Fried Eggs & Togarashi
25 MIN
2 Servings
From the Test Kitchen
Sautéed mushrooms, bok choy, and pepper and a delightfully sweet and spicy sauce add plenty of satisfying flavor and texture to this fried rice. It all comes together with rich fried eggs and sprinkling of togarashi—a staple of Japanese cuisine that highlights poppy seeds, dried orange peel, and more.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories570 Cals (est.)
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
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½ cup Long Grain White Rice
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4 oz Mushrooms
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10 oz Baby Bok Choy
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1 Tbsp Rice Vinegar
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1 Tbsp Soy Sauce
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2 Tbsps Vegetarian Worcestershire Sauce
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1 Tbsp Light Brown Sugar
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3 Tbsps Asian-Style Sautéed Aromatics
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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2 Scallions
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1 Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium 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.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the sugar, vinegar, worcestershire sauce, soy sauce, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy, sliced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly reduced in volume. Transfer to a large bowl. Taste, then season with salt and pepper if desired; cover with foil to keep warm. Rinse and wipe out the pan.
4
Make the fried rice
In the same pan, heat the sautéed aromatics on medium- high until hot (carefully, as the liquid may splatter). Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and sauce. Wipe out the pan.
5
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 vegetable fried rice topped with the fried eggs. Garnish with the togarashi and sliced green tops of the scallions. Enjoy!
1
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium 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.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the sugar, vinegar, worcestershire sauce, soy sauce, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy, sliced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly reduced in volume. Transfer to a large bowl. Taste, then season with salt and pepper if desired; cover with foil to keep warm. Rinse and wipe out the pan.
4
Make the fried rice
In the same pan, heat the sautéed aromatics on medium- high until hot (carefully, as the liquid may splatter). Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and sauce. Wipe out the pan.
5
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 vegetable fried rice topped with the fried eggs. Garnish with the togarashi and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs