Vegetable Fried Rice with Fried Eggs & Togarashi

Vegetable Fried Rice

with Fried Eggs & Togarashi

25 MIN
2 Servings
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Vegetarian
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    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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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    fresh
    ingredients
    Vegetable Fried Rice with Fried Eggs & Togarashi
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Long Grain White Rice
    • 4 oz Mushrooms
    • 10 oz Baby Bok Choy
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Soy Sauce
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Light Brown Sugar
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Scallions
    • 1 Bell Pepper

    Tips from Home Chefs

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    Cook the rice
    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

    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.

    Prepare the ingredients
    Cook the vegetables
    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; season with salt and pepper. 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 and cover with foil to keep warm. Rinse and wipe out pan.

    4 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. Transfer to the bowl of cooked vegetables and sauce. Wipe out the pan.

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

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